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The newest trend in dinner and cocktail parties is serving food Tapas style instead of a formal sit-down meal. Tapas, or small-plate meals, make holiday entertaining easier - simply select bite size offerings and pair with several well-matched sauces.
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Ingredients:
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1 quart
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(1 litre)
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Cranberry juice
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2 cups
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(500 ml)
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Cranberries
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1
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Small red onion, very finely diced
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½ cup
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(125 ml)
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Chives, finely chopped
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1
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Jalapeno, minced OR substitute with one tsp of green Tabasco sauce
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3
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Limes, juiced
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¼ cup
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(50 ml)
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Olive oil
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Preparation:
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Reduce the cranberry juice in a saucepan on high heat until syrupy. Leave to cool.
Coarsely chop the cranberries (or pulse in a food processor or with a hand mixer) Mix all the ingredients together.
Cool dip in the fridge before serving.
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Tip(s):
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Freeze leftover sauce in an ice cube tray and use the frozen cubes to flavour stews, soups and pasta sauces.
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