Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon dried crushed red pepper
2 cups chopped fresh strawberries
1/3 cup sweetened dried cranberries
1 small avocado, diced
How to Make It
Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood.
I made this in Spring, with strawberries from our local strawberry patch, using it on pork tenderloin. It is the bomb! My husband said that this recipe has the perfect blend of flavors, and it's true. The strawberries and dried cranberries are sweet/tart, the red pepper flakes add heat, and the avocado is cool and creamy. Don't pass this recipe by!
I served this for Easter with a smoked pork loin as pictured. I couldn't find dried cranberries so I rinsed and drained whole cranberry sauce. I'll definitely make it again with a little less cilantro.
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