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