from Jennifer Stady of Portland, OR


1/3 stick unsalted butter, room temp
1 package (8 oz) cream cheese, softened
1 T fresh lemon juice
1/4 t Worcestershire sauce
2 dashes hot-pepper sauce
a pinch of course salt (to taste)
a few grinds of freshly ground pepper
8 oz sharp cheddar cheese, finely grated
2 T store-bought cranberry chutney (trader joe's has this)
3/4 c dried cranberries, finely chopped
water crackers for serving

for base recipe: with an electric mixer on medium, beat butter, cream cheese, lemon. worcestershire sauce, hot-pepper sauce, salt and pepper in large bowl until combined. now stir in cheddar and chutney to this mixture by hand. (i find that its easiest if i do it with my bare hands) form in to a ball. roll the ball in to the chopped up cranberries until they cover most of it. by hand, push some extra ones into the cheese so there arent bald spots.

wrap in plastic and store in the fridge up to three days or you can even freeze it up to a month but i have never tried that. enjoy!

< recipe index