Cranberry Pecan Cheese Balls
If you're looking for a tasty, elegant, and easy-to-make snack that's sure to impress, look no further than cranberry pecan cheese balls. These bite-sized treats combine sweet, savory, and salty flavors thanks to the dried cranberries, herbs, and a dash of our Kosher Real Salt. They’re perfect for any occasion, from fancy gatherings to casual get-togethers.
Ingredients:
- 1 cup pecans (chopped)
- 1/2 cup dried cranberries (chopped)
- 1 Tbsp rosemary (chopped)
- 2 tsp Kosher Real Salt
- 1 cup Garlic and Herb Boursin Cheese
- 1/2 cup cream cheese
Instructions:
- Add Boursin Cheese and cream cheese to a mixing bowl and mix well.
- In a different bowl, combine all other ingredients.
- Roll the cheese into small bite-sized balls (should make about 24 balls).
- After the balls are formed, roll them in the pecan and cranberry mixture.
- Serve with your favorite crackers.
Comments (2)
I just made these. Yummy! This recipe has been added to my collection.
I wondered how the recipe would be with a bit of orange added. I divided the cheese mix in half.
Half of the cheese mix I used as directed. It was very soft, so I opted to place the mix in the refrigerator for an hour.
To the other half of the cheese mix, I added 1 teaspoon fresh grated organic orange zest and 2 teaspoons of fresh squished organic orange juice. I also added about 1/4 scoop of Real Salt Pineapple-Orange Immunity. Once mixed, this also went into the refrigerator for 1 hour. This also helped the flavors to blend.
For the Pecan-Cranberry mix, I was short on pecans by about 2 Tbsp; and short on rosemary by a rounded one teaspoon. I made half the amount of the Pecan-Cranberry mix per the recipe. The Real Salt Kosher Salt amount seemed excessive for my particular tastes and the way I cook; but I wanted to see how the recipe turned out.
The other half of the Pecan-Cranberry mix, I made up the pecan and rosemary shortages by adding 2 Tbsp of Garlic-Rosemary Pistachio and Almond snack mix I keep on hand; and chopped with the remainder of the pecans. I cut the amount of salt in this portion by half again.
For my particular tastes, the amount of salt in the original recipe was too much. However, I had made a batch of my seed and nut crackers and left out the salt, so the Cranberry Pecan Cheese Balls and saltless crackers went well together.
I very much liked the taste of the addition of the orange zest and orange juice to the cheese mix.
Also, the Garlic Rosemary Pistachio Almond mix as replacements for the short amount of Pecans and Rosemary worked well. Reducing the Real Salt Kosher Salt by half also worked for my tastes.
I am thinking a couple of these cheese balls squished on some bread, with some leftover turkey slices, then grilled would make a tasty lunch along with some homemade tomato soup. I know there is a great recipe for tomato soup in the Real Salt recipe collection: I make it on a fairly regular basis.
I have a scant 1/2 cup of the Pecan-Cranberry mix left over. Since I make a chopped nut and seed mix for a topping on dried fruit tarts, I froze the remaining mix for later use on my next batch of dried fruit tarts. Should be good!
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Redmond Life replied:
Thank you for sharing your experience with us! We’re so glad you liked it 😊
What a great recipe, yummy! I wonder if I could make 1 big cheeseball & serve with a knife as in a spread?
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Redmond Life replied:
That sounds like a great idea, Jeanne. If you try it out, let us know how you like it. Happy holidays!
