Cranberry-Walnut Cheese Ball

Name: Cranberry-Walnut Cheese Ball
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 2 1/4 cups
Ingredients: 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

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Recipe by ratherbeswimmin

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

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READY IN: 4hrs 20mins

YIELD: 2 1/4 cups

UNITS: US

INGREDIENTS

Nutrition

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

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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