Cranberry cream cheese recipe

This cranberry cream cheese spread is a great topping for bagels, or you can use it as a dip or spread for crackers or baguette — and for my favorite nordic treat, lefse!

Ingredients
8 oz of cream cheese, softened to room temperature
1 cup of whole fresh (or frozen) cranberries
2 tbsp granulated sugar
1 tsp orange zest
3 tbsp powdered sugar
1.5 cups of water

Tools
Cutting board, knife, small saucepan, colander, small food processor (optional, but I really love my Cuisinart Smart Stick, because it triples-down as an immersion blender and power whisk)

Recipe

  1. Prepare the cranberries
    I like to slice about half the cranberries into halves because having some slightly broken will infuse some more of the sugar and flavor from the orange zest.
  2. Blanch the cranberries
    Heat the water, granulated sugar and orange zest in a small saucepan.
    Once the water reaches a rolling boil, add the cranberries and blanch just 30-45 seconds, until a few pop.
    Drain the cranberries from the water in a small colander.
  3. Mix it up
    Whip the cream cheese and powdered sugar – if using a food processor, process for about 10-15 seconds.
    Add the cranberries and pulse three times, then scrape the sides. Repeat 3-4 times, until the cream cheese is a fairly even pink color, but without pureeing the cranberries.


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About The Author


Lauren Voigt

Lauren launched Minnesota Uncorked™ to encourage exploration of wine. When she's not masquerading as a wine writer on the internet, Lauren earns her keep as a marketing specialist in the wine industry. Lauren can be reached at lauren@mnuncorked.com. She is WSET Certified Level III (Distinction), a Certified Wine Professional (CWP) through Saint Paul College, and a Spanish Wine Scholar (SWS) through Vine Lab Wine & Spirts Academy.
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