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Cream Cheese Log with Sweet-and-Spicy Cranberry Relish

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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 8 servings
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Cranberry Relish:

1 jalapeno, stemmed and seeded

12 ounces fresh cranberries 

1 cup sugar 

2 scallions, finely chopped 

1 teaspoon finely grated orange zest 

Kosher salt 

Cream Cheese Log:

16 ounces cream cheese, softened

8 ounces shredded Mexican cheese blend 

1 teaspoon finely grated lime zest 

Kosher salt 

2 tablespoons finely chopped fresh cilantro 

Crackers or toasted bread, for serving 


  1. For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
  2. For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
  3. Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.