Featured Recipe
Tangy Cranberry Aioli
By Kate
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A vibrant mix of tangy berry spread fused into a creamy aioli base. Swapping traditional mayo with a garlic aioli for depth. Orange zest and fresh thyme added for brightness and herbal nuance. Chill enough to let flavors marinate but not so long it dulls vibrancy. Visual: even, rose-tinted blend. Aroma: citrus and garlic punch upfront. Textural balance critical — should cling to a spoon without run-off. Great spread on sandwiches or as dip for roasted veggies. Common swap: Greek yogurt for lighter texture. If cranberry not fresh, thaw completely and drain excess juice to avoid dilution.
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Prep:
4 min
Cook:
0 min
Total:
5 min
Serves:
1 serving
aioli
dips
spreads
vegan
easy recipes
Introduction
Picked up a jar of cranberry orange relish the other day. Thought, why not mix it with something punchy for a spread. Mayo is classic but boring; garlic aioli pulls that extra depth out. The zing from citrus zest wakes up the whole blend — you’ll smell it the second you open the fridge. Fresh herbs? Thyme brightens the berry sweetness without overpowering. Don’t overdo the chill; it’s about marrying flavors, not losing freshness. Visually, aim for a softly stained pink, not a dull brownish mush. The goal: a vibrant creamy dip that clings just right, neither dripping nor stiff. Use on turkey sandwiches, roast beef, or as a dip for sweet potato fries. Quick to make, easy to tweak. This combo? Worth keeping in your fridge for a sudden flavor upgrade.
Ingredients
About the ingredients
Start with good cranberry orange relish—if using frozen, make sure it’s fully thawed and strained to avoid watery mayo mix. Aioli brings garlic and richer mouthfeel; swap if not on hand with mayo plus a bit of minced garlic. Fresh orange zest added at last for volatile oils, which vanish with heat or prolonged chilling. Thyme is subtle but transforms a flat cranberry base into something layered. Salt adjusts balance — cranberry and aioli can mask saltiness, so season to taste. Black pepper adds warmth and sharpness. If you prefer tang, add a drop of lemon juice at the end. For a lighter version, use Greek yogurt for creaminess but expect a tangier punch and lotion synergy to break faster in storage.
Method
Combine ingredients
- In a medium bowl, add cranberry orange relish and garlic aioli. Use a whisk or spoon; fold and stir until mixture is uniform with no visible streaks of either component. Look for a smooth, tinted pink consistency — not watery or separated.
- Add orange zest and fresh thyme. Stir gently to distribute small flecks evenly throughout. Season with salt and black pepper to bring out the herbal and tangy notes. Taste. Adjust salt slightly if cranberry is bland or overly tart. Texture should be creamy but hold shape; if too thick, a teaspoon of olive oil or lemon juice thinned in helps.
- Transfer to airtight container. Refrigerate for 25-35 minutes. This rest is short but essential — herbs release aroma, flavors meld. Avoid chilling longer than 1 hour or it may lose brightness, becoming muted and denser.
- Serve chilled or near room temp for best aroma lift. Holds in fridge 2-3 days. Stir before serving if settling or liquid separation occurs. Substitute: swap garlic aioli for plain mayo, add minced garlic separately; or use Greek yogurt for lighter version but expect less richness.
Season and check texture
Rest and meld flavors
Use and store
Technique Tips
Mixing until no streaks visible is key — incomplete mixing leads to inconsistent flavor bursts. The aioli’s creamy texture will anchor the sweet-tart relish, preventing liquid separation. Adding orange zest late preserves its citrus oils; add too early and flavor dulls. Resting the spread in fridge 25 to 35 minutes helps meld flavors but isn’t downtime—it’s active flavor development. Don’t skip this. Stir again before use to homogenize any settling. This mix holds well a short time chilled but use within 2-3 days max. Longer storage kills vibrancy and risks ingredient separation. Use airtight containers to minimize odor absorption. If spread seems thick the next day, thin with bit of olive oil or lemon juice rather than water — water kills cohesion.
Chef's Notes
- 💡 Choose a good cranberry orange relish. Use fresh, not frozen. If frozen, thaw completely. Drain excess moisture; it keeps texture from breaking down. Aioli brings depth — if out, mayo plus minced garlic works too. Use fresh thyme, but dry won't do justice. Add zest last — keeps oils intact. Adjust salt after mixing; taste drives balance.
- 💡 Mix vigorously until no streaks are visible. Incomplete mixing leads to flavor inconsistencies — dull lumps. Use a whisk or sturdy spoon; get those arms working. Look for even tint, creamy texture. If mix seems thick day after, thin with olive oil or lemon juice instead of water. Don't destroy cohesiveness. Always taste — adjust those seasonings.
- 💡 Resting is critical yet brief. 25-35 minutes in fridge allows flavors to meld. Too long dulls the brightness; aim for aroma lift. Herbs release oils within short time. Don’t skip this step; letting it sit does wonders. Check for texture before serving — stir if settled. This aids freshness.
- 💡 When storing, airtight containers are best. Reduce absorption of other odors in fridge. Will hold for 2-3 days max—don't overkeep. Color and aromas fade. More than that? Expect separation. If you see liquid, stir well before using. Fresh is key; that vibrant bite disappears quick.
- 💡 Add a touch of lemon juice at the end if you crave tang. Use Greek yogurt for a lighter version; it changes texture, can break down faster but adds tang. Adjust expectations — it's not creamy richness. If aioli gives too much zest, tone it with more relish — find the balance.
Kitchen Wisdom
What's the best way to ensure a creamy texture?
Mix thoroughly, no visible streaks. If it looks separated, not enough mixing. Bringing aioli and relish together is key.
How do I fix a too-thick aioli?
Thin with olive oil or lemon juice. Skip water. Water loses texture. Aim for creamy, clinging spread. Check consistency.
Can I use something instead of garlic aioli?
Mayo works; add minced garlic. Not as rich though. Greek yogurt? Tangier and lighter, texture shifts. Worth trying.
What's the storage situation with this aioli?
Store in airtight containers. Fridge can keep for 2-3 days. Look for liquid separation — stir well before use. Freshness fades quickly.
