Cranberry Tapenade

Submitted by designgirl

"A different twist on traditional tapenade. Great for a holiday appetizer."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 2 1/4 cups
• Serves: 12-16

ingredients

• 1 sweet potato
• 1 orange
• 2 cups fresh cranberries (or frozen)
• 1⁄2 cup sugar
• 2 jalapeno peppers, halved and seeded
• 1⁄2 cup pecans, toasted
• 3 tablespoons cilantro
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cinnamon

directions

1. Cook sweet potato in a small amount of boiling water just until barley tender. Drain and cool, peel and finely dice sweet potato; set aside.
2. Process orange until coarsely chopped, add 2 cups cranberries, sugar, and jalapeño pepper, pulse 2 or 3 times until mixture is finely chopped.
3. Transfer mixture to a bowl, stir in sweet potato, pecans, cilantro, salt, and cinnamon. Cover and chill at least 1 hour.
4. Serve with sweet potato chips.

Reviews

[Mia in Germany]

This was great! As I can't eat sweet potatos, sugar and pecans, I made two batches - one normal for my DH and friends, and one with carrots, cashews and honey for myself. Both were delicious. Thanks!