Be Inspired: To Cook, To Laugh, To Dream

By day, Tanya helps her clients create meaningful connections with their target audience through her modern and elegant website designs. Utilizing her passion for the written word, she crafts entertaining and informative articles on finance, food and health and beauty as a freelance writer. By night, she is a blogger, consumer of too much TV and an overindulgent Cat Mama to Max. To be fair, she spoils Max 24/7.

Comments

  1. That looks so good! I think it’d be great for Christmas too with those colors! I think I’d make the cranberry stuff ahead of time & keep refrigerated. Then I’d put the cream cheese out to warm to room temperature. Just add the cranberry topping at the last minute! Yum! Thanks for sharing this one!!!

    • It would be perfect for Christmas too, Maggie! I’d make it the same way. The cream cheese needs to be soft so you can spread it on crackers or chips. But it only takes a minute to spread it out on the serving platter and top it with the cranberry mix. I hope you enjoy it!

  2. This is a great way to use cranberries if you don’t normally use it during thanksgiving dinner… Like in my house. lol

    My best friend’s mom makes the BEST Mash Potatoes.

    Great now my mouth is watering LOL

    • Mashed potatoes. Drool. I love them. Seriously, I would take a bowl of mashed potatoes over a bowl of ice cream every day!

  3. “but like a moth to a flame” << Love that!!!

    I do enjoy cranberries and cream cheese, but I would definitely skip the jalapeno peppers. Just like you are drawn to savory I am drawn to sweets, so I would probably turn this into a cheesecake with Cranberries on top 🙂

    • It’s so true. I’ll complain about being stuffed (ha!) but then I’ll hover over all the snacks, picking at them. 🙂 I’m generally have a fairly low tolerance for spice, but the jalapeño didn’t bother me. I think because it mascerates in sugar too long to be spicy! But definitely leave it if you’re worried. And yes, this would be good as a real cheesecake too. I might be a savory girl but I enjoy a nice cheesecake! Probably because I never make them. 🙂

  4. There you got again, tormenting me with another fine eat! I’ve done a similar dish but with sun dried tomatoes instead of cranberries. Though I think I’d skip the jalapeno peppers. Love it with Ritz crackers. Hmmm, getting hungry now.

    • Oh, I bet it would be good with sundered tomatoes. Like I mentioned to Sicorra, the jalapeño peppers didn’t add quite the kick I expected. But they sat in a lot of sugar so they probably lost all their heat. LOL! It was so good on crackers. I still have some left in my fridge and I can’t wait to dig in!

  5. I like Sicorra’s idea…I’ve got sort of a sweet tooth :).

    But I also like the Jalapenos so it would be interesting to taste the pepper and cranberries :).

    Another yummy recipe Tanya! Hope you’re having a great Sunday!

    • I know a lot of people have been concerned the jalapeño would make it too spicy, but I didn’t feel it did and I have a low spice tolerance. Because it mascerates in sugar for so long, it really dulls it’s heat. I hope you had a great weekend too, Corina!

    • Banana peppers might work, Donna. The jalapeños didn’t impart much heat after soaking in sugar but if you’re concerned it would be too spicy, you can leave it out or try substituting a more pepper. If you use the jalapeño just be sure to remove the seeds and membrane – that’s where all the heat is.

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