Lately I’ve been craving cranberry in everything. I want to bake the Cranberry Orange Quickbread I made for Thanksgiving last year and try the Apple-Orange Cranberry Sauce I loved. I’m not usually a fan of straight cranberry — it can be a bit too tart — so I prefer it paired with something sweet like orange or apple.
The other day I decided I needed a cranberry-nut cream cheese spread for the mini bagels I’d picked up. I pictured it on everything — sliced apples, grainy flatbreads, turkey sandwiches — and especially on apple sandwiches in place of peanut butter. Crunchy apple slices with a nutty, slightly sweet cranberry spread sounded perfect. I searched for ideas and discovered versions already out there, so I adapted one for my taste by adding sunflower seeds.
I found a version of this spread at the Cranberry Marketing Committee and used it as the basis for my own. I’ve been enjoying my version on mini whole wheat bagels as a post-run snack. My mom loved it at breakfast and asked for the recipe — so here it is.
This Cranberry Nut Cream Cheese Spread is a festive addition to any holiday brunch or breakfast. It’s best served at room temperature, so take it out of the refrigerator a bit before serving.
Print Recipe
Cranberry Nut Cream Cheese Spread
Ingredients:
- 8 oz. cream cheese, at room temperature
- 2 tablespoons agave syrup (or 1/4 cup honey)
- 3/4 cup dried cranberries, finely chopped
- 1/2 cup toasted walnuts, finely chopped
- 1/4 cup toasted sunflower seeds
- 1 tablespoon finely grated orange zest
Directions:
- In a medium bowl, combine the cream cheese and agave (or honey). Beat or stir until smooth. Fold in the chopped cranberries, walnuts, sunflower seeds and orange zest. Use immediately or store covered in the refrigerator until ready to serve. Bring to room temperature before serving for best flavor and spreadability.
Recipe slightly adapted from US Cranberry Committee
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