Cranberry-White Cheddar Cheese Ball with Fresh Rosemary
Prep time: 
Total time: 
Yield: 1 large cheese ball, about 10 to 12 servings
  • 8 oz (230 g) regular or low-fat cream cheese, at room temperature
  • 8 oz (230 g) sharp white cheddar cheese, shredded
  • 3 tablespoons of your favorite prepared cranberry sauce
  • 3 tablespoons minced white onion
  • 2 tablespoons golden raisins (sultanas), minced
  • 1½ teaspoons minced fresh rosemary
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup (40 g) walnuts, toasted and finely chopped
  • 3 tablespoons chopped fresh flat leaf parsley
  • Crackers or sliced bread, for serving
  1. Use a handheld electric mixer (or a stand mixer) to beat together all ingredients except the walnuts and parsley.
  2. Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes.
  3. Toss the walnuts and parsley together in a shallow bowl. Roll the cheese ball in the walnut-parsley mixture and serve, or wrap in plastic wrap and refrigerate for up to 5 days before serving.
Recipe by An Edible Mosaicâ„¢ at