Cranberry-Walnut Cheese Ball

ratherbeswimmin''s Note:

Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers.

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 2 1/4 cups

• ½ cup unsweetened dried cranberries
• 2 tablespoons sherry wine or 2 tablespoons brandy
• 1 (8 ounce) package cream cheese , softened
• 1 cup finely shredded sharp white cheddar cheese
• 1 teaspoon Worcestershire sauce
• ½ cup chopped walnuts
• 1 cup chopped fresh Italian parsley

Directions:

1. Soak the cranberries in the sherry for 10 minutes.
2. In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth.
3. Stir in the cranberries and sherry.
4. Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.
5. Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered.
6. Do-ahead--at this point, refrigerate for at least 4 hours and up to 1 week to let the flavors develop, or freeze for up to 6 weeks.
7. Defrost in the refrigerator overnight and bring to room temperature before serving.