Cranberry-Jalapeño Cheese

Oxmoor House
8 servings (serving size: 2 tablespoons cream cheese and about 2 teaspoons cranberry mixture)


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1/2 cup fresh cranberries
2 tablespoons water
2 tablespoons hot jalapeño jelly
1 teaspoon chopped fresh cilantro
2 teaspoons lime juice
1 (8-ounce) block fat-free cream cheese


Combine cranberries and water in a medium saucepan. Place over medium heat; cook until cranberries pop, stirring occasionally. Add jelly; cook until jelly melts, stirring frequently. Remove from heat; stir in cilantro and lime juice. Cool to room temperature.

Place cheese on a serving plate; pour cranberry mixture over cheese.

Created date

March 2010