Recipe by Marla Swoffer
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.
Top Review by Lalaloula
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.
Directions See How It's Made
- 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.