CRANBERRY ROSEMARY CHEESE SPREAD
This Cranberry Cheese Spread is sweet and savory and filled with all kinds of good things, like cream cheese, goat cheese, dried cranberries & apricots and just a dash of honey for sweetness.
Provided by Kristin
Categories Appetizer
Time 2h5m
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, combine cream cheese, goat cheese, honey and a small pinch of salt on high speed until smooth and fluffy, about 1-2 minutes.
- Switch to the paddle attachment, or simply use a spoon, and gently stir in fresh rosemary and dried fruits.
- Spoon cheese mixture into a small bowl and chill for a couple of hours before serving. Best with crackers or crostini.
Nutrition Facts : Calories 122 kcal, Carbohydrate 9 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 95 mg, Fiber 1 g, Sugar 8 g, ServingSize 2 tablespoons, UnsaturatedFat 3 g
ROSEMARY AND CRANBERRY SPREAD
This easy, festive Rosemary and Cranberry Spread will be the hit of all of your holiday parties!
Provided by Deseree
Categories Easy Appetizer Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Place cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.
- Serve along side crackers or toasted baguette slices.
ROSEMARY AND CRANBERRY SODA BREAD
Provided by Neven Maguire
Categories Bread Bake St. Patrick's Day Cranberry Rosemary
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 220°C (425°F/gas mark 7).
- Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
- Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
- Bake for 15 minutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
- Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
- To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.
CRANBERRY CREAM CHEESE SPREAD
This festive dip is a snap to make, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up. -Frankie Robinson, Lockhart, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROSEMARY CRANBERRY SPREAD
Make and share this Rosemary Cranberry Spread recipe from Food.com.
Provided by Barbell Bunny
Categories Spreads
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all cream cheese into a bowl and using a spoon, fold in all ingredients until well combined.
- Serve along side crackers or toasted baguette slices.
Nutrition Facts : Calories 219.1, Fat 19.6, SaturatedFat 11, Cholesterol 62.5, Sodium 182.9, Carbohydrate 8.8, Fiber 0.5, Sugar 6.7, Protein 3.5
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
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