Cranberry Cheese Ball Recipe

Prep Time::15 mins

Cool Time:: 4 hrs

Total Time:: 4 hrs 15 mins

Servings::16

Ingredients

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Original recipe (1X) yields 16 servings

1/4 cup cranberry juice cocktail

1/2 cup dried cranberries, snipped, divided

1 (8-ounce) package cream cheese

1 cup shredded sharp white Cheddar cheese

1/4 cup butter

2 tablespoons snipped fresh chives, divided

1/2 teaspoon orange zest

1/2 teaspoon packed brown sugar

1/2 teaspoon garlic powder

1/4 cup pecans, toasted and finely chopped

crackers, crostini, and/or vegetable dippers for serving

Directions

Gather all ingredients. 

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Bring cranberry juice just to a boil in a small saucepan. Remove from heat. Add 1/4 cup dried cranberries. Cover; set aside.

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Place cream cheese, Cheddar cheese, and butter in a large bowl. Let stand at room temperature for 30 minutes.

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Drain cranberries, reserving 1 tablespoon juice. Add plumped cranberries and reserved juice to the bowl with the cheese mixture. Add 1 tablespoon chives, orange zest, brown sugar, and garlic powder. Beat with an electric mixer on medium until light and fluffy. 

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Place cheese mixture on a sheet of plastic wrap. Use the plastic wrap to shape the mixture into a ball (it won’t be a perfect shape at this point). Wrap in the plastic wrap and chill in the refrigerator for 3 to 24 hours.

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Now you can make a better ball shape by rolling the wrapped mixture on your work surface.

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Sprinkle remaining 1/4 cup dried cranberries, remaining 1 tablespoon chives, and the pecans on a sheet of plastic wrap or waxed paper. Roll cheese ball in the mixture to coat.

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Let stand 15 minutes before serving with crackers, crostini, or vegetable dippers.

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Make Ahead

Instead of refrigerating, place ball in a freezer container and freeze up to 1 month. Thaw in the refrigerator overnight. Roll in coating before serving.

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