Ingredients

The following ingredients have 30 Servings
  • 16 oz cream cheese, slightly softened
  • 1/2-3/4 cup leftover cranberry sauce
  • 1/2 cup dried cranberries ((chopped))
  • 1 TBSP ground cinnamon (plus extra to taste)
  • 3-4 TBSP honey
  • 1/3 cup baking walnuts ((finely crushed))
  • 2-4 TBSP fresh chopped parsley

Instruction

  • In a medium bowl, combine softened cream cheese with cranberry sauce, cinnamon, and honey.
  • Using a hand mixer or a fork and some elbow grease, mix well.
  • Swipe a taste with a cracker or celery stick and add any extra to taste.
  • When it comes to the walnuts, you have two delicious options. You can keep them on the outside only, as a crunchy, nutty coating with a smooth creamy center or amp up the flavor + texture by mixing extra walnuts into the cranberry cream cheese mixture before shaping your ball. In my opinion, the more walnuts the better! Add anywhere from 1/3 to 1/2 cup crushed walnuts to the inside of your cheese ball.
  • Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands. If mixture is too soft, place on a large sheet of plastic wrap and squeeze into a ball, then pop it in the fridge to chill until it holds shape.
  • Place your ball on a sheet of parchment paper or cutting board.
  • Sprinkle with a little extra cinnamon if you're as cinna-crazy as we are!
  • Next combine your chopped/crushed walnuts, cranberries, and parsley and press firmly into the cheeseball to coat. Pile it on!
  • Surround with your favorite extras from the list above and dig in!
  • Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day and will keep for up to 4 days.