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Christmas Cranberry Pecan Cheese Ball


What’s a party without a cheese ball?  Here is a wonderful one that is perfect for Christmas.  I found
it the basic recipe online and made a few adjustments.  It is tangy and nutty and great with white wine.

8 ounces cream cheese, at room temperature (The original recipe called for goat cheese)
8 ounces sharp white cheddar, shredded
1 Tablespoon milk
1 Tablespoon Worcestershire sauce
2 green onions, finely diced
Dash of pepper
1/2 cup finely chopped pecans
1 5-oz. bag dried cranberries (about a cup and a half)
Curly leaf lettuce to make a bed for the cheese ball
Rosemary springs for garnish (optional)


Mix cream cheese with an electric mixer until smooth. Add cheddar, milk, Worcestershire sauce, green onions, pepper and pecans then continue mixing until well combined. Line a small round bowl with plastic wrap then spoon cheese mixture into bowl. Press cheese firmly into bowl. Bring plastic up and over the top of cheese and gather to shape cheese into a ball. Seal ball with more plastic if necessary to completely cover then refrigerate for at least 4 hours. Don’t worry if the ball is not perfect at this point. Once it firms up you will be able to easily shape it into a perfect ball. Pour cranberries into a pie plate and separate any that might have stuck together; set aside. Remove cheese ball (in plastic) from the bowl. Keeping cheese ball wrapped in the plastic, use hands to shape into a ball. When the cheese ball is perfectly round, roll in cranberries. Press any loose cranberries in the open spots the cheese ball is nicely covered.  Place on bed of curly leaf lettuce and cover with plastic or place in cheese dome and refrigerate until ready to serve.  Remove from refrigerator about 20 minutes prior to serving.

Serve with savory crackers. 

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