PERTH PEPPER AND PESTLE
PAPAYA LIME RECIPES

This page contains recipes for:
Fresh Cranberry Chutney
Fresh no cook Cranberry Sauce
Papaya Lime Red Pepper Jelly Holiday Cranberry Creamcheese Dip

 

                                                                 ...enjoy the scroll!!

Fresh Cranberry Chutney

2 Cups frozen cranberries, partially thawed	1 Lemon, chopped into quarters
1 Tangerine, chopped into quarters	1/2 can pineapple pieces, drained
1 Tangerine, zested and white peeled away	1/2 Cup Papaya Lime Red Pepper Jelly
1-2 Tbsp Maple Syrup

Place tangerines and lemon into food processor and pulse til pieces are about 1/2" in size.  Add cranberries and pulse til barely chopped (whole pieces are good!!).  Empty into a mixing bowl and add the pineapple, jelly, and maple syrup.  The cranberries will continue to thaw and turn the whole mixture a beautiful festive 'red'.  Just before serving, toss lightly, transfer to serving dish and decorate with orange zest and greenery.  Enjoy!!

 

Fresh no cook Cranberry Sauce

 

2 cups frozen cranberries, partially thawed and coarsely chopped

1 clementine, chopped, including peel

4 tbsp Perth Pepper and Pestle Papaya Lime Red Pepper Jelly

 

Lightly mix all ingredients together in a small bowl. Transfer mixture to an attractive serving dish. The cranberries will continue to thaw and turn the whole mixture into a beautiful festive ‘red’.

 

 

Papaya Lime Red Pepper Jelly Holiday Cranberry Creamcheese Dip

 

 

3/4 cup frozen cranberries (not fresh)	3/4 jar Papaya Lime Red Pepper Jelly
thawed and chopped	juice and zest of 1 fresh lime
250 gm soft Creamcheese

 

Lightly blend lime juice into the creamcheese til smooth and spread into shallow decorative dish. Then spread the Red Pepper Jelly onto the creamcheese. Sprinkle surface with the cranberries, pressing them gently into the jelly. Then, lightly zest the lime over the cranberries/jelly. Serve with your favourite festive crackers and ENJOY the raves !