Cranberry and Pecan Cheese Ball Recipe

By Recipes by Carina · 30 min

Ingredients

Instructions

1. Roughly chop the pecans, leaving some smaller and some larger pieces. Spread on a baking sheet and toast at 200°C / 400°F for 5 minutes, or until fragrant. Transfer to a small bowl to cool.
2. In a medium bowl, soften the cream cheese by mixing it with a wooden spoon for a minute or two. Add the sour cream, cheddar cheese and garlic powder, and fold until combined.
3. Add the cranberries to the cooled pecans and toss. Pour half of this mixture into the cheese bowl and fold until combined. Keep the rest for coating.
4. Turn the cheese mixture onto plastic wrap or parchment. Wrap tightly and shape into a ball. Refrigerate for at least 4 hours or overnight to set.
5. Unwrap the chilled cheese ball and reshape it if needed. Spread the reserved cranberry and pecan mixture with the chives on a plate, then roll the ball in it, pressing the coating in.
6. Serve right away, or keep it refrigerated until serving.

Summarized from Recipes by Carina's video. Watch it for the details.

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CheeseCream cheeseSour creamCheddar cheesePecanCranberry