Cran-Cherry Sauce PLUS Cran-Cherry Cream Cheese Dip

What to do when you make too much cranberry sauce? Take some of it and make an appetizer!

This turned out amazing - I ate a bit on some crackers I had around, and had to stop from eating the whole batch.

First, make your cranberry sauce. I started with this recipe from Nom Nom Paleo: http://nomnompaleo.com/post/66981815680/paleo-cran-cherry-sauce

I made a few variations though. I like a bright, tart sauce to contrast with all the rich flavors on the plate. If you like yours sweeter, add more honey or use sweet cherries and frozen cranberries. Here is my version:

In a large pot (this splatters little red dots all over your stove when it simmers, so high walled pots are better), stir together:
1 lb fresh (or frozen) cranberries
1 lb frozen cherries (I use dark, but sweet is fine, just reduce the honey)
1 1/2 cups apple cider
1 - 2 teaspoons fresh grated ginger root
1/4 teaspoon salt
2 - 3 tablespoons honey

Bring to a boil, then let simmer for 15 minutes or so, stirring occasionally. Pull off the heat, then using either an immersion blender or a potato masher, smash the cranberries and cherries until to your preferred consistency (I like slightly chunky with a few big pieces here and there). Return to the heat and simmer for another 10 minutes or so, until the mixture has reduced to a saucy consistency (easily coats the back of a wooden spoon).

Pull the pot off the stove, look down and realize that you have made waaaaaay too much cranberry sauce for Thanksgiving dinner, even taking into account how amazing this is going to taste spread on the rolls for leftover sandwiches. Pour about half into a jar or glass container (cranberries are acidic, don't leave it in plastic for too long) and toss in the fridge to await your feast.

For the cream cheese part, toss in your food processor or good blender:
1 lb cream cheese (that is 2 packages, usually)
6 oz greek yogurt (the small individual serving size)
1/4 cup honey
1/4 cup cran-cherry sauce you made above
1/4 tsp. salt
splash of milk (may need more or less depending on your blender/processor to make it smooth)

Blend/process until smooth, adding splashes of milk and using a rubber spatula around the sides as needed.

To assemble, spread the cream cheese mixture in the bottom of a pretty dish, then top with a thick layer of the cran-cherry sauce. Tear up some cilantro leaves to sprinkle over the top, then some fresh lime zest, and finally a bit of salt and pepper. Serve with good tortilla chips, crackers or cut up veggies.