This quick & easy appetizer is delicious and takes just a few minutes of hands-on time to pull it together. The addition of fresh orange juice and zest is the key to this recipe’s success. The subtle hint of sweetness adds an unexpected dimension to an already incredible set of flavors. Make-Ahead Tip: This recipe can be prepared in advance. Once the cheese ball is tightly wrapped in plastic wrap (Step 2 below), place it in a freezer bag and freeze for up to one month. When ready to serve, thaw at room temperature and coat in cranberry-pecan mixture described below.
1. Add the cream cheese, water, orange juice, orange zest, and one-third cup cranberries to a medium-sized mixing bowl and stir to combine. Use a silicon spatula to scrape the sides of the bowl, as shown, to ensure all ingredients are incorporated into the mixture. 2. Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it. 3. Wrap the plastic wrap around the cream cheese and gently shape into a ball with your hands. Cover the cheese ball completely in the plastic wrap and transfer to the refrigerator to chill for at least 30minutes. 4. Meanwhile, toss the pecans and fresh parsley with the remaining cranberries in a small bowl until combined. 5. Remove the cheese ball from the refrigerator and discard the plastic wrap. Place the ball on a round serving plate and gently press the cranberry-pecan mixture into the surface to cover. 6. Serve immediately with your choice of crackers, fresh fruit, and/or sliced vegetables. Enjoy!