Cranberry Orange Cheese Ball
This cranberry orange cheese ball is the perfect appetizer to start with and will complement your festive menu.
Servings: 8
Ingredients
- ⅔ Cup dried cranberries roughly chopped
- ¼ Cup chives finely chopped
- 1 Cup pecans finely chopped
- ½ Cup orange marmalade
- 16 Ounces cream cheese at room temperature
Instructions
- Beat the cream cheese until creamy and smooth.
- Mix the dried cranberries, chives and marmalade with the cream cheese until well combined.
- Shape the mixture into a ball and wrap the cheese ball in plastic wrap.
- Refrigerate until firm, 3 or 4 hours.
- Roll the cheese ball in the chopped pecans when you’re ready to serve it.
Notes
Soften the cream cheese: Make sure the cream cheese is fully softened before mixing to avoid lumps and ensure a smooth, creamy texture. Let it sit at room temperature for at least 30 minutes.
Chill before shaping: After combining all ingredients, refrigerate the mixture for 20 to 30 minutes to firm it up. This makes shaping the cheese ball much easier.
Shape with plastic wrap: To keep things tidy, scoop the mixture onto a sheet of plastic wrap and gather the edges to form a ball. This will help maintain a neat shape without getting your hands messy.
Double coating for extra crunch: For a thicker, crunchier coating, roll the cheese ball in chopped pecans, refrigerate for 10 minutes, and roll it again in another layer of pecans before serving.
Make ahead: You can prepare the cheese ball 3 days in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Wait to roll it in pecans until right before serving to keep them fresh and crunchy.
Keep it fresh: If you’re not serving the cheese ball immediately, keep it in the fridge until the last moment to maintain its shape and prevent softening.
Serve with variety: Pair your cheese ball with dippers like crackers, apple slices, grapes, veggies, or baguette slices. You could also decorate it with edible flowers or add edible glitter for a fun shimmer.
Chill before shaping: After combining all ingredients, refrigerate the mixture for 20 to 30 minutes to firm it up. This makes shaping the cheese ball much easier.
Shape with plastic wrap: To keep things tidy, scoop the mixture onto a sheet of plastic wrap and gather the edges to form a ball. This will help maintain a neat shape without getting your hands messy.
Double coating for extra crunch: For a thicker, crunchier coating, roll the cheese ball in chopped pecans, refrigerate for 10 minutes, and roll it again in another layer of pecans before serving.
Make ahead: You can prepare the cheese ball 3 days in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Wait to roll it in pecans until right before serving to keep them fresh and crunchy.
Keep it fresh: If you’re not serving the cheese ball immediately, keep it in the fridge until the last moment to maintain its shape and prevent softening.
Serve with variety: Pair your cheese ball with dippers like crackers, apple slices, grapes, veggies, or baguette slices. You could also decorate it with edible flowers or add edible glitter for a fun shimmer.
Nutrition
Calories: 365kcal | Carbohydrates: 27g | Protein: 5g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 190mg | Potassium: 142mg | Fiber: 2g | Sugar: 22g | Vitamin A: 835IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 0.5mg
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