Cranberry Sauce:
- 12 ounces fresh cranberries
- 1 cup brown sugar
- 1 cup water
- 1 jalapeno, seeded & finely chopped
- Zest & juice of 1 orange
- Pinch of salt
Whipped Goat Cheese:
- 11 ounces goat cheese, room temp
- 8 ounces cream cheese, room temp
- 1 teaspoon maple syrup
- 1 ounce lemon juice
Honey Walnut Crunch:
- Honey
- Chopped walnuts
- Chopped dried cranberries
- Pinch of flaky sea salt
Directions
Make the cranberry sauce: combine all ingredients in a sauce pan over medium high heat. Place lid over the pan for 5 minutes. Remove lid and lower the heat and simmer for 10 minutes or until cranberries start to burst. Set aside and cool completely.
In a food processor combine the goat cheese, cream cheese, syrup and lemon juice. Pulse until smooth and whipped.
To make the crunch topping just combine all ingredients.
Spoon whipped cheese into a bowl. Top with cranberry topping (I did not use all of it) and then the crunch topping. Serve with Ritz crackers.
Recipe from Cheese Gal.
