I invented this spread because I like sweet-savory spread and also dried cranberries. This spread is fun, simple and most of all healthy (if you don’t think of the sugar content from the dried cranberries)! I usually put a thin layer of butter or olive oil spread over toast or rye bread crisps before spreading the cranberries on top. It goes really well with cold cuts, vegetables like bell peppers, cherry tomatoes and zucchinis.
1 cup of dried (sugared) cranberries – chopped.
1/2 to 3/4 cup of virgin olive oil
Pinch of sea salt
Pinch of dried dill (optional)
Soak the chopped cranberries and the dill in the olive oil overnight.
Sprinkle sea-salt and stir (taste it and add more salt according to your taste)
Keep unused chopped cranberry spread in an airtight jar and pop it into the refrigerator. It lasts up to two weeks (or when your cranberries start to behave like sea-monkeys in oil).