Cheese Ball with Cranberry Jalapeno Lemon Sauce
Yield: 6 servings
Ingredients
Sauce
- 2 cups fresh cranberries
- 1/2 cup water
- 1 cup brown sugar
- 2 tablespoons chopped jalapeño peppers, no seeds
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
Cheese Ball
- 8 ounces cream cheese
- 1 teaspoon lemon juice
- 1 tablespoon dry ranch dressing mix
- Chopped pecans
Instructions
Sauce
- Cook all ingredients of sauce together. Bring to a boil, then, simmer for about 10 minutes. Stir when sauce begins to thicken so that is does not stick to sauce pan.
Cheese Ball
- While sauce is cooking, mix all cheese ball ingredients together, except for pecans.
- Shape into a ball or log and roll in pecans.
- Chill.
- Set at room temperature for about 30 minutes before serving. If cheese mixture is too thick, it you may add a small amount of milk or sour cream.
- Top the cheese ball with the sauce and garnish with a strip of lemon peel and herbs, if desired.
