- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 8 servings
Ingredients
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
Directions
- 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.
- 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.
- 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.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Gravy and Gratitude
Categories:
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