Red Hot Cranberry Tartare
For small holiday gatherings, appetizers need to be easy and inexpensive. I keep at least one batch of Raw Vegan Cream Cheese in the refrigerator for instant appetizer solutions. Cranberries and jalapeños are a perfect combination for this flavor packed Cranberry Red Hot Tartare!
Yield: 2 cups
Prep Time: 5 minutes, plus chilling overnight
1 12-ounce package fresh organic cranberries
1 shallot, finely chopped
whole bunch cilantro, finely chopped
1 jalapeño pepper, fine dice
3/4 cup organic sugar
2 tablespoons lemon juice, fresh squeezed
1/4 teaspoon sea or Himalayan salt
2 cups raw vegan cream cheese
1 baguette, sliced or crackers of choice
Firm, Smooth, Fresh, Organic Cranberries
Cuisinart Elite Food Processor | medium bowl
measuring spoons and cups
large stainless or glass bowl
4-inch x 3/4 inch stainless steel ring, Fat Daddies’ RRD 3201
4-inch offset spatula
small spreader knives
Red Hot Cranberry Tartare Over Raw Cashew Cream Cheese
Fill a bowl with the fresh cranberries, water and 1/4 cup white distilled vinegar.
Choose Cranberries with Firm Smooth Exteriors
Soak for 10 minutes, swishing them around every few minutes to clean the berries well.
Pour into a salad spinner basket and rinse under running water.
Spin to remove all the water.
In a Cuisinart Elite fitted with the medium sized bowl and a knife blade, pulse the raw cranberries till they are in a fine dice.
Scrap the cranberry bits into a large mixing bowl.
Add an entire bunch of cilantro to the Cuisinart work bowl and pulse till finely chopped.
Scoop the cilantro bits into the mixing bowl.
I like HEAT, so I use the entire jalapeño.
But if your guests do not enjoy HOT, slice the jalapeño in half lengthwise, then remove the interior seeds and veins using a melon baller.
Slice the jalapeño lengthwise in thin strips.
Dice the strips and then use a large knife to create a fine dice.
Scoop into the mixing bowl.
Gourmet HINT: You can put the jalapeño into the Cuisinart to keep your hands from getting coated with the HEAT of the pepper, but it will likely release even more heat into the tartare and might be mushy in texture. Use the smallest work bowl for the Elite Cuisinart to keep the blade cutting the bits.
Firm Smooth Shallots
Peeled Shallot, Very Fine
Peel and finely dice one large shallot by hand with a sharp knife.
Scrap into the mixing bowl.
Jalapeños, Cranberries, Cilantro, and Shallots
Mix the Ingredients
Add the sugar, lemon juice, salt and fold together till evenly distributed.
The sugar will liquefy as the lemon juice reacts with the cranberries and will cause juices to pull from the cranberries resulting in a rich sauce.
The Vegan Raw Cream Cheese Circle
Using a 4-inch stainless steel ring, create a thin level smear of Vegan Raw Cream Cheese, approximately 1/3 cup per ring, in the middle of your plate.
Cover the plate with plastic wrap and refrigerate till serving.
Just before serving, top the raw cream cheese with the Cranberry Red Hot Tartare.
Press the cranberry mixture evenly over the top and level with the top of the rim.
Slightly twist, shake, and lift the stainless steel ring off and serve with baguette slices, assorted crackers, or tortilla chips.
Gourmet HINT: Because the cranberries weep, I recommend serving the crackers, bread and/or tortilla chips in a separate plate, bowl or platter.
Provide serving spreader knives and small plates for guests.
Red Hot Cranberry Tartare Over Raw Cashew Cream Cheese.
Red Hot Cranberry Tartare is an immediate hit for any gathering requiring an adult appetizer. Pair this spicy hot concoction with thin slices of a baguette sprayed with extra virgin olive oil and toasted under the broiler. Smear the tops of the crusty bread with Raw Cashew Cream Cheese topped with a dollop of Red Hot Cranberry Tartare and listen to moans of joy with each bite!