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Cranberry Dip with Fried Potato Wedges



  • 1 1/2 lb. potatoes
  • 4 T oil
  • Salt & pepper
  • For cranberry dip:
  • 1 spring onion
  • 2 oz. dried cranberries
  • 1 oz. chili sauce (sweet and sour)
  • 3 T ketchup
  • 2-3 tsp. curry powder


  • Scrub potatoes under running water thoroughly. Cut potatoes into thin wedges. Heat oil in a large, nonstick pan. Fry potato wedges for about 15 minutes on both sides, turning them over every now and then. Season with salt and pepper.
  • Clean, rinse, and finely dice spring onion. Chop cranberries. Stir chili sauce with ketchup, curry, cranberries and spring onion. Serve with potato wedges. Tip: for a BBQ party, cut potatoes into slices, brush with oil, and cook over the grill.
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