Cranberry Orange Cheese Ball w/ Caramelized Pecans


Leah Stacey Recipe

By Leah Stacey CookingMaven


Rating:
Serves:
a crowd
Method:
Food Processor
Comments:

A long time ago I ate a cranberry cheese ball that I had made from a mix that I bought. I loved it! Well I have no way of getting that mix anymore, so I came up with my own recipe. It is sweet and tart. This isn't your average cheese ball! You will love to serve this at your next holiday gathering!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Set the tone for your holiday festivities with this delicious - and pretty! - appetizer. Part dip, part dessert, you will love the reaction you get when your guests set eyes on this lovely creation.

Ingredients

1 c
dried cranberries, chopped
1/4 c
frozen orange juice concentrate, thawed
16 oz
cream cheese, softened to room temp
1/4 c
confectioners' sugar
CARAMELIZED PECANS
3/4 c
pecans, coarsely chopped
1 Tbsp
butter
2 Tbsp
sugar

About this Recipe

Course/Dish: Cheese Appetizers, Spreads
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Collection: Fall Favorites
Other Tag: Quick & Easy


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171 Comments

user
Leah Stacey CookingMaven
May 24, 2015
Hi Lucinda the orange concentrate tends to be a bit thicker but I'm sure you could try using the juice, I just can't guarantee the results. Welcome to just a pinch!
user
Lucinda McAdams wasatchwoman
May 24, 2015
I must try this...it sounds heavenly. I always have a pound of pecans & almonds in the freezer (a tip from my mom 40 years ago). Question...I squeeze my own orange juice, so oranges are always in my kitchen, so what about substituting fresh juice & zest for the concentrate?
Thanks for the recipe...I am brand new to this site & so impressed with the recipes I've read so far.
user
robyn johnson robylou
Apr 21, 2014
This sounds great, have t try it out!
user
MARGARET WILLIAMSON MWILLIAM1950
Apr 21, 2014
Made this for Easter and it was a hit. Everyone just loved it and couldn't believe it was so simple to make.
user
Virginia Rusch Freeland
Apr 19, 2014
I made this at Thanksgiving and will make it again. Very good.