Christmas Nachos with Cranberry and Jalapeno Dip
Directions
Turn the oven on to 180c
- In a bowl combine the cranberries, water, jalapeños, sugar and ginger. Drizzle with some olive oil, mix through and put on a baking tray.
- Put into the oven without covering and cook for 15 minutes. The cranberries should be just soft.
- Remove from the oven and mix in with the onion marmalade. Set aside.
To assemble:
Place the nachos on a plate, put the dip into a bowl, and the Avonmore Sour Cream in another. Sprinkle some freshly chopped rosemary on the top and serve.
Ingredients
For The Dip:
- 1 jar onion marmalade
- 100g cranberries
- 30g jalapeños (or to taste)
- 1 large tbs brown sugar
- 50ml water
- 20g freshly grated ginger
- Olive oil
For The Nachos:
- Bag of nachos
- Avonmore Sour Cream
- Ripe avocados if available
- Chopped fresh rosemary
