Ingredients
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1/2
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2
-
1
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Cranberry-Walnut Cheese Ball, Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers , This is a nice variation to the cheese ball recipe I have used for years The cranberries are a nice change I made this twice over the holidays The first time used spreadable cream cheese, as the store was out of the packages The second time used the package I much preferred the spreadable cream cheese, as it makes for a creamier cheese ball that was ready to use as soon as it came from the refrigerator The brandy added a nice hint of flavor as well , Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers
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Steps
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1
Done
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Soak the Cranberries in the Sherry For 10 Minutes. |
|
2
Done
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in a Food Processor, Process the Cream Cheese, Cheddar Cheese, and Worcestershire Together Until Smooth. |
|
3
Done
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Stir in the Cranberries and Sherry. |
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4
Done
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Place the Cheese on a Piece of Plastic Wrap and Form Into a 1-Inch Log or a Ball. |
|
5
Done
|
Combine the Walnuts and Parsley in a Small Bowl, Pat Over the Cheese Log or Ball and Roll Until It Is Completely Covered. |
|
6
Done
|
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. |
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7
Done
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Defrost in the Refrigerator Overnight and Bring to Room Temperature Before Serving. |
