Pecan Cranberry Goat Cheese Spread
My cranberry goat cheese spread is an easy make ahead holiday appetizer! This cold dip is made of whipped cheese, fresh cranberry sauce, and toasted pecans. Wonderful for Christmas, New Years, Thanksgiving, and more.
- 1/2 cup fresh cranberries
- 3 tbsp orange juice
- 2 tbsp granulated sugar, or maple syrup
- 1/4 tsp kosher salt
- 1 tsp balsamic vinegar
- 8 oz goat cheese
- 2 oz cream cheese
- 1/2 cup pecan halves
Make the Cranberry Sauce
Combine the cranberries, orange juice, sugar, salt, and balsamic in a small saucepan.
Bring to a boil over medium high heat. Then lower the heat so the sauce simmers.
Cook until the cranberries burst and the mixture becomes thick and saucy, about 7-8 minutes.
Let cool to room temperature.
Toast the Pecans
Heat the oven to 350F.
Spread out the pecans on a baking sheet. Bake for 5-6 minutes, until browned.
Finely chop the pecans and set aside.
Make the Spread
Add the goat cheese and the cream cheese to the bowl of a food processor.
Blend them together for ~30 seconds. Scrape down the sides and pulse a few more times.
Add the cranberry sauce and pulse until the cranberries are mixed in and as smooth as you like it.
Transfer the spread to a bowl and add 1/4 cup of the chopped pecans, folding them in with a large silicone spatula.
Serve the spread topped with more of the toasted pecans along with crackers or chips.
- Make ahead: The spread can be made up to 2 days ahead if kept refrigerated in a sealed container. Make sure to top it with the pecans just before serving.
- Cheese: You can change the ratio of goat cheese to cream cheese to match your tastes. From 50/50 to mostly one or the other. These will all work.