Cranberry Cream Cheese Spread
I love how easy this spread is to make. A quick whirl in the food processor or a simple mix by hand transforms fresh or dried cranberries, cream cheese, and a hint of orange zest into something that tastes like it came straight from a fancy cheese board.
Equipment
- Mixing Bowl
- Hand mixer or spatula
- Zester or fine grater
- Measuring cups and spoons
- Serving bowl or small jar
Ingredients
- 8 oz cream cheese softened
- ½ cup dried cranberries or fresh, chopped
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ¼ cup chopped pecans optional, but delicious
- 1 –2 tablespoons honey or maple syrup adjust to taste
- Pinch of salt
Instructions
Step 1 — Prep your ingredients
- Take the 8 oz cream cheese out of the fridge and let it sit at room temperature for 20–30 minutes so it softens.
- Pro tip: If you’re short on time, cut the block into cubes — they’ll soften much faster.
- Zest the orange first, then juice it. Zesting before juicing keeps things easy and avoids the bitter white pith.
- If using fresh cranberries, roughly chop them so they fold into the spread evenly. If using dried, give them a quick chop for smaller bites.
- Chop the pecans (if using) into small pieces so they distribute through the spread and don’t overpower a single bite.
Step 2 — Toast the pecans (optional, but recommended)
- Heat a small skillet over medium heat. Add the chopped pecans in a single layer.
- Cook, stirring constantly, for 3–4 minutes until they’re fragrant and slightly darker. Remove immediately to a plate to stop cooking.
- Pro tip: Watch them closely — nuts go from toasted to burnt very fast.
Step 3 — Combine the base
- Put the softened cream cheese into a medium mixing bowl or the bowl of a food processor.
- Add the orange juice and orange zest on top of the cream cheese.
- If you want a silkier spread, use a hand mixer or food processor and blend until smooth (about 30–45 seconds). For a chunkier, more rustic texture, fold everything together with a sturdy spatula until mostly combined.
- Pro tip: When using a mixer, scrape the sides down once or twice so there are no pockets of unblended cream cheese.
Step 4 — Fold in cranberries, pecans, and sweetener
- Add the chopped cranberries and toasted pecans to the bowl.
- Drizzle in 1 tablespoon of honey or maple syrup, then fold gently until everything is evenly distributed. Taste and add the second tablespoon of sweetener only if you want it sweeter.
- Pro tip: Taste as you go — dried cranberries can be quite sweet, while fresh cranberries are tart. Adjust the sweetener in small increments.
Step 5 — Adjust texture and seasoning
- If the spread feels too thick, stir in a splash more orange juice (½ teaspoon at a time) until you reach your desired spreadability.
- Add a tiny pinch of salt to brighten flavors — mix and taste.
- If you prefer extra orange brightness, add a bit more zest (about ¼ teaspoon) and stir.
Step 6 — Chill and serve
- Transfer the spread to a serving bowl or small jars. Smooth the top with a spatula and sprinkle a few whole cranberries and a couple of pecan halves for garnish if you like.
- Chill for at least 30 minutes to let the flavors meld. For best flavor, make it the night before — the profile deepens after a few hours in the fridge.
- Pro tip: If serving at a party, take the spread out 10–15 minutes before guests arrive so it isn’t rock-hard on the first pass.
Step 7 — Final presentation ideas (quick)
- Serve with toasted bagels, crackers, sliced baguette, or apple slices. For a festive touch, arrange on a wooden board with extra pecans, orange slices, and a drizzle of honey.
Notes
Nutritional Value (per serving – approximately 2 tablespoons)
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 90mg
- Total Carbohydrates: 8g
- Sugars: 6g
- Protein: 2g
- Fiber: 0.5g
- Vitamin C: 4%
- Calcium: 3%