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Wine-Spiked Cranberry Cheese Log

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 55 mins

Makes 12 to 14 appetizer servings

Use this succulent, syrupy fruit as a topping for pound cake or ice cream. You can also spoon it over a softened log of goat cheese instead of cream cheese.


  • 1 (10-oz.) package fresh or frozen cranberries, thawed
  • 1 cup red wine
  • 3/4 cup sugar
  • 5 fresh sage leaves
  • 3 fresh thyme sprigs
  • 1 cinnamon stick
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground allspice
  • 1 (8-oz.) package cream cheese, softened
  • Assorted crackers

How to Make It

  1. Stir together first 8 ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 15 to 18 minutes or until about one-fourth of liquid remains. Remove from heat, and cool 20 minutes. Discard thyme sprigs, sage leaves, and cinnamon stick.

  2. Place cream cheese on a serving platter. Spoon desired amount of cranberry mixture over cream cheese. Serve with crackers.