Cranberry-Walnut Cheese Ball |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers. 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 |
Directions:
1. Soak the cranberries in the sherry for 10 minutes.
2. In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth.
3. Stir in the cranberries and sherry.
4. Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.
5. Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered.
6. 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.
7. Defrost in the refrigerator overnight and bring to room temperature before serving.
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