Recipe By Lynfred Ambassador Laura Lorenz
Ingredients
1 ½ c cranberries
½ c water
¼ c light brown sugar
¼ c granulated sugar
½ medium orange, zested
2 tsp pure maple syrup
Pinch of salt
8 oz cream cheese, softened
6 tbsp goat cheese
Crackers, pomegranate seeds, fresh rosemary (for serving)
Directions
In a saucepan, bring the water and sugars to a boil. Add the cranberries, orange zest, and a pinch of salt. Reduce the heat and simmer for 10-15 minutes or until all cranberries burst. Next, stir in the maple syrup and turn the heat off. Cool to room temperature before making the whipped goat cheese.
Add the cream cheese, goat cheese, and ½ c of the cranberry sauce to a food processor. Mix until combined. I like a creamy texture for the spread so I let my food processor go until the consistency is achieved. Taste and add any salt and pepper if needed. Serve with crostini or crackers, top with pomegranate seeds and fresh rosemary sprigs.
Tips
*Make the cranberry sauce the day before and store it in the fridge for a speedy assembly the day of.
*I like a little black pepper in the cheese spread, this is my personal preference.
*I used a seeded wheat cracker in the picture. The crackers with the dried fruit and nuts are amazing with this spread.