Prep 5 mins
Cook 0 mins
Lightly sweet and savoury with a delicate but addicting flavor. The original recipe called for currants and almonds, but since I didn't have either, I came up with this winning variation. Prep time doesn't include soaking the cranberries or refrigeration.
- Macerate, i.e.soften, the cranberries by soaking in water (or rum to add a touch of flavor) for 20-30 minutes.
- Microwaving briefly might also work.
- Bring the cream cheese to room temperature (leave out or microwave 30-60 seconds) unless it's whipped.
- Make garlic into paste (squeeze out of skins and mash) Mix garlic paste and cranberries into cream cheese.
- Add salt and pepper to taste (those who prefer sweet to savory may also want to add a teaspoon of sugar or another sweetener).
- Refrigerate for at least two hours.
- Serve with crackers or in tea sandwiches.
This cream cheese spread is so amazing. YUM, we all enjoyed the combination of hearty roasted garlic with sweet plump cranberries. Your soaking tip was really great and this was gone very fast. :) I also used it thinned out as a pasta sauce and it was equally great. My only change was not to use the salt and pepper.
THANK YOU SO MUCH for sharing this keeper with us, Picholine.
Made and reviewed for Think Pink Tag October 2012.
I brought this to a potluck and everyone just loved it! I was a bit wary of the amount of garlic, but since it's roasted it is not overpowering - don't skimp! I gave the recipe to a woman who made it for her family for Christmas and she said that they loved it too. Thank you!
I made this as one of our appetizers for the Thanksgiving meal we hosted. It was wonderful! Rather than using water or rum, I macerated the dried cranberries in amaretto for about an hour and a half. I just seasoned with sea salt and freshly-ground black pepper--no sugar or sweetener as mentioned in the directions--and served with crackers. I'll definitely be making this one again--thanks for posting!