Print

Easy Sugared Cranberry Rosemary Cheese Ball Recipe

cranberry rosemary cheese ball - featured image
Print Recipe

This easy sugared cranberry and rosemary cheese ball is a festive holiday appetizer that combines tangy cream cheese, chewy sweet cranberries, and a crunchy sugared coating. It’s quick to make, uses simple ingredients, and is always a crowd-pleaser.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup dried cranberries, roughly chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries, finely chopped (for coating)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon fresh rosemary, finely chopped (for coating)

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge about 45 minutes to an hour before starting. It should be at room temperature—soft to the touch, but not greasy or melted.
  2. Mix the base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until completely smooth and fluffy. Scrape down the sides and bottom of the bowl.
  3. Add the mix-ins: Add the 1/2 cup roughly chopped dried cranberries, 1 tablespoon finely chopped fresh rosemary, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix on low speed just until evenly distributed.
  4. Shape the ball: Lay a large piece of plastic wrap on the counter. Scrape the cheese mixture onto the center. Using the wrap, shape the mixture into a ball. Pull the edges of the plastic up and twist to create a tight, round shape. Smooth it out with your hands through the plastic.
  5. Chill the ball: Place the wrapped cheese ball in the refrigerator for at least 2 hours, or up to overnight.
  6. Prepare the sugared coating: About 15 minutes before serving, combine the 1/2 cup finely chopped dried cranberries, 1/4 cup granulated sugar, and 1 tablespoon finely chopped fresh rosemary in a small, shallow dish. Mix with a fork until evenly distributed.
  7. Coat the cheese ball: Take the chilled cheese ball out of the fridge. Unwrap it and place it in the dish with the sugared coating. Use your hands to gently press the coating all over the surface.
  8. Serve immediately or chill briefly: Serve right after coating, or refrigerate for another 15-20 minutes to let the coating set. For best flavor, let the cheese ball sit at room temperature for about 20 minutes before serving.

Notes

Don’t skip the chilling step—it’s crucial for the coating to stick. Use full-fat block cream cheese for best texture. Fresh rosemary is non-negotiable. The cheese ball can be made up to 3 days ahead (without coating). Serve at room temperature for best flavor and spreadability.

Nutrition

Keywords: cheese ball, cranberry, rosemary, holiday appetizer, easy appetizer, sugared cranberry, cream cheese appetizer

Find it online: https://freshforkful.com/easy-sugared-cranberry-rosemary-cheese-ball-recipe/