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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 kgpotatoes
1 tspoil
salt & pepper

Cranberry dip

1spring onion
30 gdried cranberries
30 mlchili sauce (sweet and sour)
3 tspketchup
2-3 tspcurry powder

  1. 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.

  2. 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.

  3. Step 3

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