Food + Recipes

20-Minute Holiday Appetizer

I love everything about the holidays… sitting by the fireplace, fun holiday drinks, snuggling up watching movies, and most importantly posting up at the appetizer plate going to town on my favorite appetizers.

There are TONS of different appetizers your family might make. Brie cheese, meat balls, relish tray, the list goes on and on. One of my favorite appetizers is a super easy and delicious cranberry dip.

 

Now I know what some of you are about to say… “oh ugh I hate cranberries”! Canned cranberry that comes out looking like a soup can? No thanks. I am not the biggest cranberry fan out there, but I could eat an entire plate of this appetizer. So give it a chance, even if you don’t like typical cranberry dishes!

Continue reading if you want to impress your friends and family with a simple, but delicious, holiday appetizer!

 

AuthorbloomwithclaireDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 Package (12 ounces) fresh or frozen cranberries
 1 cup Water
 1 cup Sugar
 1 tsp Lemon Juice
 ½ cup Apricot Preserves
  cup Slivered Almonds
 1 Package (8 ounces) cream cheese
 Crackers

1

In a medium-large saucepan over medium heat, bring water and sugar to a boil - without stirring (very important!!!). Once it is boiling, boil for 5 minutes.

2

Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes on medium-low temp. The cranberries will burst, but be lumpy. All of them may not burst! Make sure to stir often. Remove from the heat.

3

Add lemon juice, apricot and almonds to cranberry mixture. Mix all together and refrigerate for 1-2 hours.

4

Serve on a block of cream cheese with crackers. I love it with Ritz! 🙂 Refrigerate leftovers.

Ingredients

 1 Package (12 ounces) fresh or frozen cranberries
 1 cup Water
 1 cup Sugar
 1 tsp Lemon Juice
 ½ cup Apricot Preserves
  cup Slivered Almonds
 1 Package (8 ounces) cream cheese
 Crackers

Directions

1

In a medium-large saucepan over medium heat, bring water and sugar to a boil - without stirring (very important!!!). Once it is boiling, boil for 5 minutes.

2

Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes on medium-low temp. The cranberries will burst, but be lumpy. All of them may not burst! Make sure to stir often. Remove from the heat.

3

Add lemon juice, apricot and almonds to cranberry mixture. Mix all together and refrigerate for 1-2 hours.

4

Serve on a block of cream cheese with crackers. I love it with Ritz! 🙂 Refrigerate leftovers.

Festive Cranberry Spread
I owe this recipe to my mom and Aunt Theresa who originally found this recipe on the back of a cranberry bag many years ago. Comment below with your favorite holiday appetizer!
Can’t wait to dig in!
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