Cream Cheese Log with Sweet-and-Spicy Cranberry Relish

By jenlin

Ingredients

• 1 jalapeno, stemmed and seeded
• 12 ounces fresh cranberries
• 1 cup sugar
• 2 scallions, finely chopped
• 1 teaspoon finely grated orange zest
• Kosher salt
• 16 ounces cream cheese, softened
• 8 ounces shredded Mexican cheese blend
• 1 teaspoon finely grated lime zest
• Kosher salt
• 2 tablespoons finely chopped fresh cilantro
• Crackers or toasted bread, for serving

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.

For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.

Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.