Appetizers
Cranberry & Cream Cheese Ball
Whether you’re hosting or assigned a starter, this rich, flavorful holiday appetizer will make everyone have a ball...and eat one, too.
50MINserves 10-12
Ingredients
For the Cranberry Sauce
1 fresh cranberries
2 cups sugar
1 ½ tsp. salt
1 orange, zested and juiced
1 cup apple juice
½ tsp. cinnamon
For the Cheese Ball
2 each 8 oz Tillamook Brick Cream Cheese, softened to room temperature
½ tsp. salt
1⁄3cup cranberry sauce
1⁄3cup pecans chopped, toasted and cooled to room temperature
1⁄3cup dried cranberries
2 tsp. vanilla
In a stainless-steel saucepan bring all the cranberry sauce ingredients to a boil, then simmer stirring occasionally for 30-40 minutes. Remove from heat and allow to cool. Serve any leftover sauce on the side as a dip or drizzle over the ball.
Make the cheeseball in the work bowl of your stand mixer. Using your paddle attachment, whip the cream cheese and salt until smooth. Add the cranberry sauce and combine gently. Remove the bowl and fold in the shredded cheddar. Form mixture into a ball. Add pecans and cranberries into a large bowl and mix. Roll the ball in the mix until covered. After rolling, allow to firm up in fridge for at least an hour before serving. Serve cold.
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Tillamook Sharp White Cheddar
