Cranberry-Walnut Cheese Ball

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

Ready In:
4hrs 20mins
Yields:
Units:

ingredients

directions

  • 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.
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@ratherbeswimmin
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@ratherbeswimmin
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"Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers."
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  1. Sing4mysupper
    This is a nice variation to the cheese ball recipe I have used for years. The cranberries are a nice change. <br/><br/>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. <br/>The brandy added a nice hint of flavor as well.
    Reply
  2. ratherbeswimmin
    Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers.
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