Wine-Spiked Cranberry Cheese Log

By LRay

Southern Living, December 2014, page 125. 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. By Whitney Wright

Ingredients

• 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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

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.