How to Make a Cranberry-Pecan Cheese Ball


Serve this cheese ball with a big pile of buttery crackers!

8 oz.

cream cheese, at room temperature

6 oz.

cheddar cheese, grated (about 1 3/4 cup)

3 oz.

gorgonzola cheese, crumbled (about 1/2 cup)

1 tsp.

Worcestershire sauce 

1/4 tsp.

cayenne pepper


small garlic clove, finely grated


scallions, thinly sliced (dark green parts separated)

3/4 c.

dried cranberries

1/2 tsp.

kosher salt

1/2 tsp.

black pepper

3/4 c.

chopped toasted pecans

Cooking spray

Crackers, for serving

Step  1 Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor.


Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).  Step  2 Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.  Step  3 Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers. 


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