We are amidst the holiday season, and by this time you may be feeling worn of cooking for seasonal get-togethers. And yet, there’s still more to come. Christmas Eve, Christmas Day, New Year’s Eve- they all loom ahead, filled with fun and food. At this point, the idea of buying a fruit tray at the grocery store may seem like the best option when you are asked to bring an appetizer. However, I beg of you, don’t give up!
Today I offer to you a delicious appetizer, which is both simple and homemade. The homemade part requires very little time- 10 minutes (tops) of cooking. A couple hours to chill in the fridge is required, and then it’s simply pouring the spread on top of cheese. Yes, you can do this. And take credit for the yummy spread.
I know there are easier way to create a similar appetizer; go to the store and buy a jar of jam. The beauty of making your own raspberry jalapeno spread is that you can impress friends and family when they ask where you got it. “I made it” sounds so nice.
C’mon. Find 10 minutes to make this recipe. It will be worth it. I promise.
- 2 cups frozen raspberries
- 1/2 cup sugar
- 1/2-1 jalapeno, seeds & ribs removed*
- 8 oz. cream or goat cheese
- Combine raspberries and sugar in a small saucepot over medium heat.
- Stir occasionally while raspberries defrost.
- Dice jalapeno finely.
- When sugar is dissolved, add jalapeno.
- When spread begins to boil, reduce heat to low and simmer for 5 minutes, stirring frequently, until spread thickens.
- Remove from heat; refrigerate until chilled, about 2 hours.
- Place cream cheese or goat cheese on a small serving plate; top with raspberry spread.
- Serve with crackers.
- If you prefer milder flavors, start with half a jalapeno. You can add more if desired.
- If you prefer heat, don’t remove the seeds and ribs.