What happens when you bring together the classic Cape Cod ingredient, cranberries, and add the traditional Mexican avocados to the mix? You get a swirl of sweet and savory, delicious Cranberry Bacon Guacamole! Inspired by Gaby Dalkin’s cookbook, Absolutely Avocados, this new twist on a classic Mexican favorite will have you loving the sweet/salty combination! 


Nothing gets me more excited then talking about avocados or aguacates, as we call them in Spanish. As you know, I was born and raised in the Caribbean island of the Dominican Republic. Growing up, our family had a huge backyard filled with fruit trees to your hearts desire: mangoes, guavas, soursop, and avocado trees were our daily ritual during harvest season. With two avocado trees, our season would become overwhelmed with trying to incorporate them into every.single.meal.

For breakfast, avocados slices and drizzled with vinegar on the side of mashed plantains and fried runny eggs; for lunch, a simple salad of avocado, grated carrots, and green cabbage would accompany our rice and beans; and for dinner, a whole avocado mashed into toast. Simple preparations but always so delicious.


And what goes best with avocados? Pure tequila made from 100% agave, like this Piedra Azul! Served neat, over ice or in a special drink, your guests will be asking for a second round! Serve your drinks alongside this Cranberry Bacon Guacamole, and you’ve got a party!

Looking for a Cape Cod inspired drink? Try this: 4 ounces cranberry juice, 2 ounces Piedra Azul Tequila, 1 ounce ginger liquor, and a splash of seltzer water. Cheers!

Why cranberry? Well, having all that Caribbean influence with avocados all my life, I come to married M. Born and raised on Cape Cod, land of the cranberry bogs, I wanted to create a guacamole that brought both our lives together. A jar of local cranberry jelly I had bought in his hometown a few months ago suddenly was screaming my name. Why not swirl the sweet jelly into the smooth avocado? And better yet, why not add bacon to it and bring in a touch of smoky goodness? And there you go readers, that’s how this crazy good guacamole was born! Oh, and if you’d like to inject a little more Caribbean love into your recipe, serve this guacamole with plantain chips. We used Turbana Sweet Plantain Chips, which paired perfectly with the sweet/savory dip!


Cranberry Bacon Guacamole

A New England twist on a Mexican favorite!
Print Recipe
Absolutely Avocados Cover
Prep Time:10 minutes
Total Time:10 minutes


  • 2 medium avocados pitted (save the skins)
  • ½ small red onion diced
  • 4 strips bacon cooked and diced
  • 1 tablespoon fresh lime juice
  • ½ teaspoon fresh lime zest
  • 1 tablespoon kosher salt
  • ¼ cup dried cranberries
  • 2 tablespoons cranberry jelly


  • Slightly mash the avocado and gently combine the rest of the ingredients.
  • Serve guacamole inside original skins and serve with plantain chips!
Servings: 1 1/2 cups


Disclaimer: I was provided with a copy of Gaby’s book and a bottle of Piedra Azul to create this post. All opinions are my own.

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  1. I love using the skins as little cute serving “dishes” — plus it’s “green!” Love the recipe even though I don’t eat bacon. I love adding pineapple to mine. 🙂

  2. It is three of my most favorite ingredients! Looks delicious.

  3. Hi beautiful! I hope you are doing well! Love love the idea of adding cranberries to guacamole, what a fun flavor combo! Yum, Hugs, Terra