Introduction

This Cranberry Cream Cheese Spread is a festive and flavorful appetizer perfect for holiday gatherings or any special occasion. The tangy cranberry sauce pairs beautifully with the creamy, zesty cheese base, creating a delightful balance of sweet and savory. Serve it with crackers or bagel chips for an easy, crowd-pleasing treat.

A white plate on a white marbled surface holds a spread of creamy white cheese forming the bottom layer. On top of the cheese is a thick layer of deep red berry jam with a shiny texture. Scattered over the jam are thin light beige almond slices and bright green slices of scallion, adding contrast. A woman's hand is dipping a small round toasted bread slice, light golden brown, into the cheese and jam mix. Additional toasted bread slices sit around the plate edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh or frozen cranberries, thawed

5 tablespoons granulated sugar

2 tablespoons brandy

2 (8-ounce) packages cream cheese, room temperature

6 tablespoons heavy cream

2 teaspoons finely grated lemon zest

1/4 teaspoon kosher salt

1 tablespoon sliced almonds or crushed walnuts

2 teaspoons finely sliced scallions

1/2 teaspoon freshly ground black pepper (optional)

Extra-virgin olive oil, for drizzling

Assorted crackers or bagel chips, for serving

Instructions

Step 1: In a small saucepan over medium-high heat, combine cranberries, sugar, and 1/2 cup cold water. Bring to a simmer and cook, stirring occasionally, until the liquid thickens into a saucy consistency and the cranberries have burst, about 12 to 14 minutes.

Step 2: Add the brandy and continue cooking, stirring occasionally, until most of the liquid evaporates, about 2 minutes. Transfer the cranberry sauce to a medium heatproof container or bowl and let cool.

Step 3: While the sauce cools, place the cream cheese, heavy cream, lemon zest, and salt in a large bowl. Using a handheld mixer on low speed or a stand mixer fitted with the paddle attachment, beat the mixture, gradually increasing speed to high, until smooth and fluffy, about 1 minute.

Step 4: Spoon the cream cheese mixture into a serving bowl. Dollop the cooled cranberry sauce over the top. Sprinkle with almonds and scallions, and season with black pepper if using. Drizzle with extra-virgin olive oil. Serve immediately with assorted crackers or bagel chips.

Tips & Variations

For a nut-free option, omit almonds or walnuts and consider adding toasted pumpkin seeds for crunch.

Replace brandy with orange juice or a splash of cranberry juice for a non-alcoholic version.

Make the cranberry sauce a day ahead to deepen the flavors and simply combine with the cream cheese spread before serving.

Add a pinch of cinnamon or ground ginger to the cranberry sauce for a warm, spiced twist.

Storage

Store the cranberry cream cheese spread in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. For best texture, add the cranberry topping and nuts just before serving to keep them fresh and crunchy. Reheat is not recommended; serve chilled or at room temperature.

FAQs

Can I use frozen cranberries for this spread?

Yes, frozen cranberries work perfectly. Just be sure to thaw them completely before cooking to ensure even simmering and proper texture.

How long can I prepare this spread in advance?

You can prepare the cranberry sauce up to 1 day ahead and store it separately in the refrigerator. The cream cheese mixture is best made fresh or on the same day to maintain its fluffy texture.