Recipe courtesy of Valerie Bertinelli

Cream Cheese Log with Sweet-and-Spicy Cranberry Relish

Name: Cream Cheese Log with Sweet-and-Spicy Cranberry Relish
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 servings
Ingredients: 1 jalapeno, stemmed and seeded; 12 ounces fresh cranberries; 1 cup sugar; 2 scallions, finely chopped; 1 teaspoon finely grated orange zest; Kosher salt; 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

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Level: Easy

Total: 2 hr 30 min (includes chilling time)
Active: 30 min

Yield: 8 servings

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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.