Friday, 10 October 2008

Cranberry Pecan Cheese Ball

1 cup dried cranberries
juice from one fresh squeezed
16 oz cream cheese, softened
   to room temp
1/4 icing sugar
3/4 cup pecans, coarsely
1 Tbsp butter
2 Tbsp brown sugar

  • Add the cream cheese, orange juice, dried cranberries and icing sugar to a food processor.  Blend until all is creamed together.
  • Place onto a sheet of wax paper or saran wrap and shape in a ball (or 2 balls) the best you can. 
  • Wrap entirely and let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.
  • Melt butter in a pan on medium heat add the chopped pecans and brown sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!
  • Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.
  • You can keep the candied pecans in a jar with a tightly fitted top.
  • When you are ready to eat the cheese ball(s) take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese ball till covered. Place cheese ball on a plate and serve!
  • CheeseBalls without pecan covering can be kept in the freezer for several weeks.