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Cranberry-Walnut Cheese Ball

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“Diane Phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers.”
READY IN:
4hrs 20mins
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the cranberries in the sherry for 10 minutes.
  2. In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth.
  3. Stir in the cranberries and sherry.
  4. Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.
  5. Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered.
  6. Do-ahead--at this point, refrigerate for at least 4 hours and up to 1 week to let the flavors develop, or freeze for up to 6 weeks.
  7. Defrost in the refrigerator overnight and bring to room temperature before serving.

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