WHITE CHEDDAR CRANBERRY DIP

Preheat the oven to 375° F. Lightly coat an oven-safe baking dish with non-stick spray and set aside. In a large bowl, mix together the white cheddar and cream cheese. Fold in the cranberry sauce, Pineapple Jalapeno Jelly and cranberries. Transfer the mixture into the prepared baking dish and bake 18-23 minutes or until heated through and bubbly. Sprinkle the reserved cheddar cheese on top and place under a broiler for a few minutes until the cheese is melted. Keep an eye on it as the cheese burns easily. Garnish with a few fresh or thawed frozen cranberries. Serve with your favourite crackers, baguette crisps or pita crisps. HOMEMADE CRANBERRY SAUCE 3 cups (340 g) fresh or frozen cranberries (rinsed, if using fresh) 1 cup + 2 Tbsp. sugar Add all the ingredients to a medium saucepan. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes. This recipe makes more than what the dip calls for, so you will have some left over.