Cranberry Cream Cheese Board

30 min prepServes 2 people


For the cranberry sauce:
  • 12 oz cranberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 1/4 cup orange juice
For the candied nuts:
  • 1 cup nuts (walnuts or pecans)
  • 1/4 cup brown sugar
  • 1 tbsp unsalted butter
  • Pinch of salt
  • 8 oz cream cheese, softened
  • Zest of 1/2 of an orange
  • 3 tbsp mixed herbs, such as sage, thyme and oregano
  • Wellington Traditional Crackers


    1. Combine cranberries, sugar, and orange juice in a large saucepan and bring to a simmer over medium heat. Once the mixture begins to bubble, cook for 10-15 minutes, stirring occasionally until the cranberries have burst, the sugar is dissolved, and the sauce has thickened. Let cool completely.
    2. To make the candied nuts, combine nuts, brown sugar, butter, and salt in a large sauté pan set over medium heat. Cook, stirring occasionally, until the brown sugar is completely melted and coats the nuts, about 10 minutes. Spread the nuts in an even layer over a parchment-lined tray and let cool completely and then break apart into clumps.
    3. To assemble, smear the softened cream cheese in an even layer over a serving board. Dollop the cooled cranberry sauce over the top, followed by the candied nuts. Top with grated orange zest and torn herbs. Serve with Wellington Traditional Crackers.
    Recipe Creator: Anna Ramiz