This may be a strange thing to post in November, since the internet is currently overflowing with new Thanksgiving recipes for the perfect turkey, the perfect stuffing, the perfect pie. It’s strange for me to think that our American friends haven’t yet had Thanksgiving, when up here in Canada we had ours more than a month ago.
So instead of posting yet another recipe claiming to be “the best mashed potatoes” (how many “best” mashed potato recipes does one need), here’s something a little different.
Crackers and cheese is always a staple in my house. It never matters what the occasion is – who needs an occasion for crackers and cheese? – whether it’s cheddar on plain crackers eaten as an after-work snack, or baked brie on fancy crackers as a pre-dinner appetizer, crackers and cheese never fails to satisfy.
This fruity apricot jalapeno spread goes wonderfully on top of a cream cheese-topped cracker. Or even, for the more colder, winter months, baked on top of a wheel of brie. Yum.
The sweet, fruity spread is delicious warm or cold, and you can tailor the spiciness to your liking. I prefer things on the hotter side, so I left a few jalapeno seeds in the mix, but if you prefer a mild spread, simply remove all seeds before dicing.
This recipe yields about a cup of spread, but can be easily scaled to your liking.
|Apricot Jalapeño Spread on Cream Cheese & Crackers|| |
- 1 cup white wine
- 1 cup chopped dried apricots
- ½ cup granulated sugar
- ½ cup water
- 1 jalapeño pepper, seeded and minced
- ½ tsp lemon juice
- In a microwave-safe bowl, heat wine for about one minute until hot. Add in chopped apricots; let stand for 1 hour.
- Strain apricot mixture into a large saucepan, pressing the apricots to extract any liquid. Set apricots aside.
- Add sugar and ½ a cup of water to saucepan and bring to a boil over medium heat, stirring constantly until sugar is dissolved. Boil for about 10 minutes until mixture is syrupy.
- Add reserved apricots and jalapeño, simmer until as thick as corn syrup, about 10 more minutes. Stir in lemon juice, then remove from heat and let cool.
- Serve mixture on cream cheese-topped crackers or transfer to mason jars and store in the fridge for up to 3 weeks.