5 Reviews

I was very intrigued by this recipe since it contains a lot of my favorite flavors in a curious mix. After the first *very tart* bite, I was sure I had done something wrong but after double-checking the recipe I verified that I had made just as written. I stirred in a teaspoon of Splenda to subdue the tartness somewhat and that did help. Since it was not a popular item among my guests, I plan to tweak the leftovers by adding some finely chopped dried, sweetened cranberries. This should give my taste buds the sweet/tart/hot flavors they were expecting. Thanks for sharing the recipe!

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SusieQusie November 20, 2007

This needs more than 5 stars! Very good. I used walnuts and an extra chipotle (we like it spicy!) I am making a double batch for Thanksgiving buffet. Very good with whole wheat pita chips.

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Outta Here November 18, 2007

I was intrigued by this recipe but nary a cranberry in sight...so...I used dried apricots. Delicious! I did make my own chile in adobo (or kind of) by using my last dehydrated chipotle cooked in a spicy, oniony tomato sauce. Very unusual spread - both sweet and savoury, with a pleasant crunch from the nuts. We are enjoying it on water crackers.

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evelyn/athens July 03, 2006

Enjoyed at first bite you get a nice tang and creaminess then kicks in the heat! I skipped the cilantro.

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Rita~ November 09, 2005

I love cranberries so had to give this a try. Used walnuts and very little of the chipotle chile in adobe. Refrigerated overnight and enjoyed this spread on a bagel.

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lauralie41 November 03, 2005
Cranberry Chipotle Spread