Prep 20 mins
Cook 4 hrs
Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers.
- 1⁄2 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
- 1⁄2 cup chopped walnuts
- 1 cup chopped fresh Italian parsley
- Soak the cranberries in the sherry for 10 minutes.
- In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth.
- Stir in the cranberries and sherry.
- Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.
- Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered.
- 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.
- Defrost in the refrigerator overnight and bring to room temperature before serving.
This is a nice variation to the cheese ball recipe I have used for years. The cranberries are a nice change.
I made this twice over the holidays. The first time I used spreadable cream cheese, as the store was out of the packages. The second time I used the package. I much preferred the spreadable cream cheese, as it makes for a creamier cheese ball that was ready to use as soon as it came from the refrigerator.
The brandy added a nice hint of flavor as well.