Creamy, rich, sweet, and spicy this a great dip for the customary lineup of vegetable dippers, as well as for fruit. I have included here the greatest-ever recipe for cranberry chutney, created by my longtime friend and editor Sydny Miner.
SYDNY MINER’S CRANBERRY CHUTNEY (makes 2 cups)
1 12-oz. bag fresh cranberries (3 cups), picked over for stems
¼ cup orange juice
1 to 2 fresh jalapeño or canned chipotle chiles in adobo sauce, minced
½ cup firmly packed light brown sugar
½ teaspoon kosher salt
Grated zest of 1 well-washed lime
Grated zest of 1 well-washed orange
¾ cup pecans or walnuts, toasted and coarsely chopped
1 8-oz. package cream cheese, at room temperature, or 1 cup Yogurt Cheese
½ cup cranberry chutney
1 teaspoon curry powder
1 scallion (white and green parts), finely chopped, for garnish
Makes 1 to 1¼ cups.
1. To make the chutney, place the cranberries, orange juice, chiles, and brown sugar in a medium-size non-reactive saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside to cool, then stir in the salt, zests, and nuts. Use immediately, or cover and refrigerate for up to 2 weeks.
2. To make the dip, place the cream cheese in a small mixing bowl and mash with a fork. Gradually add the chutney and curry powder and mash until well incorporated.
3. Transfer to a serving bowl and serve immediately, garnished with the scallion, or cover and refrigerate for up to 3 days. If refrigerated, let come to room temperature before serving, if desired.
Serve with crudités, especially celery sticks, endive spears, or blanched slices of fennel bulb, as well as strawberries or apple slices.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)