See?  I told you cranberries weren’t going anywhere.  I know you have a million parties to go to between now and the New Year and dip is like the ultimate party food.  I mean I could practically eat the stuff with a spoon.

Ok, ok.  I do eat it with a spoon.  Occasionally.  

I made this dip when a cranberry glaze I was trying out didn’t quite work the way I wanted.  It was good but not glaze-y enough.  Does that make sense?  It does in my brain.  Anyway, I didn’t want to throw away my not quite cranberry glaze, so I thought of things to do with it.  Turning it into a dip seemed like the simple thing to do, but I wanted to punch it up a little and of course make it creamy.

Most dips, in my opinion, should be creamy. 

So I made mayo.  And added this glaze.  Plus a few seasonings.  And the crowds rejoiced.  Serve this with cut-up vegetables or crackers and you will be a party hero.  Or just eat it all yourself and pat yourself on the back for being festive while shoving dip in your face.

That’s what I do!

Cranberry Glaze Dip 

For the Cranberry Glaze 

• 1 cup fresh cranberries
• 1 cup apples, cored and cubed (I used Pink Lady)
• 2 cups water
• 1/2 tsp cinnamon
• 1/2 tsp thyme
• 1/4 tsp ground sage
• 2 cloves garlic, minced
• 1/4 tsp salt

For the Dip 

• 1 cup avocado oil
• 1/4 cup glaze
• 1 egg
• 2 cloves garlic
• 2 tbsp fresh sage, chopped
• 1/2 tsp salt
• juice of half a lemon

1. First, make the glaze.  Place all the ingredients in a blender and blend until smooth.  Pour into a medium saucepan and cook over medium-high heat until reduced by about half.  This should take about 15 to 20 minutes.
2. Pour the glaze into a bowl and allow it to cool before you make the mayo.  THIS IS IMPORTANT!! Don’t use hot glaze in the mayo because you will end up cooking the egg and that’s just not good.
3. Once the glaze is cool, measure out 1/4 cup and then store the rest in the fridge for future use.  In a cup or bowl large enough for your immersion blender, add the oil, glaze, garlic, sage, salt and lemon juice.  Add the egg last and let it settle on the bottom.
4. Place your immersion blender in the cup or bowl and turn it on.  Slowly pull the immersion blender up.  By the time you get to the top, you should have a mayo-like color and consistency.  Blend a little more until everything is smooth and the sage is incorporated.
5. Pop it in the fridge for about 30 minutes to firm up and then serve with your favorite veggies or crackers.  It will keep in the fridge for about a week.