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Creamy Cheese Spread with Brandied Cranberries

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Creamy Cheese Spread with Brandied Cranberries
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12
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Cranberries have just the right acidity to balance the richness of the three cheeses. The salty-sweet-sharp flavor combination is fantastic.

Ingredients

1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1
oz. (1/4 cup) crumbled blue cheese
4
oz. (1 cup) shredded white Cheddar cheese
1
tablespoon chopped onion
1
cup fresh or frozen cranberries, thawed
1/4
cup sugar
3
tablespoons frozen apple juice concentrate, thawed
3
tablespoons brandy

Directions

  • 1 Line flat shallow 1 1/2-cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion; process until well blended. Spoon cheese mixture into lined dish; smooth top. Cover; refrigerate.
  • 2 In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Stir in brandy. Cover; refrigerate 30 minutes or until cooled.
  • 3 About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers.
Tips  

MAKE-AHEAD TIP: Prepare cheese spread and cranberries. Cover each separately; refrigerate up to 24 hours. Serve as directed in recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
290
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
7g
35%
)
Cholesterol
25mg
8%
Sodium
430mg
18%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
7g
)
Protein
7g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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