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
How to Make It
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.
Place cream cheese on a serving platter. Spoon desired amount of cranberry mixture over cream cheese. Serve with crackers.