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Cranberry Dip with Fried Potato Wedges

This homemade Cranberry Dip combines the sweet flavor of U.S. Cranberries with the mild spiciness of curry. This mix of flavors brings in a touch of Indian cuisine to an otherwise BBQ style dip. It is best served with fried potato wedges, but also makes a great sauce for dark meat or chicken. Featuring U.S. Cranberries.

Ingredients

0,75 kg	potatoes
1 tsp	oil
	salt & pepper
	Cranberry dip
1	spring onion
30 g	dried cranberries
30 ml	chili sauce (sweet and sour)
3 tsp	ketchup
2-3 tsp	curry powder

Step 1
Scrub potatoes under running water thoroughly. Cut potatoes into thin wedges. Heat oil in a large, nonstick pan. Fry potato wedges for about 15 minutes on both sides, turning them over every now and then. Season with salt and pepper.
Step 2
Clean, rinse, and finely dice spring onion. Chop cranberries. Stir chili sauce with ketchup, curry, cranberries and spring onion. Serve with potato wedges. Tip: for a BBQ party, cut potatoes into slices, brush with oil, and cook over the grill.
Step 3

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Desserts & Sweets

Cranberry Dip with Fried Potato Wedges

Ingredients

Cranberry dip

Step 1

Step 2

Step 3

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