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Dip / Spice Paste: Aromatic Cranberry and Poppy Seed Paste

5 from 2 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 302 kcal

Ingredients
 

  • 100 g Dried cranberries
  • 6 Dried apricots
  • 1 tsp Grenadine syrup
  • 1 Cinnamon stick
  • 1 tsp Lemon zest, organic lemon
  • 0,5 tsp Lemon juice, freshly squeezed
  • 2 Tbsp slightly heaped Poppy
  • Salt, black pepper

Instructions
 

  • Bring the cranberries, apricots, grenadine syrup and cinnamon stick to the boil with 125 ml of water. Simmer over medium heat for 5 minutes.
  • Remove the cinnamon stick, add the fruit mixture and the rest of the liquid to the food processor. Puree together with the lemon zest, lemon juice and poppy seeds. Season with salt and pepper and let cool down to room temperature.
  • Tastes very tasty with fried / baked cheese or as a dip on the cheese platter. I served the paste as a dip with fried feta cheese in nut breading. If there is anything left over, keep the paste in an airtight seal in the refrigerator, it will last about 5 days. Have fun trying out and enjoying :-). Link to the recipe for feta cheese in nut breading with a side dish in preparation step 4.
  • Crispy feta in nut breading with a sweet and sour onion and orange side dish

Nutrition

Serving: 100gCalories: 302kcalCarbohydrates: 67.9gProtein: 4.8gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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