COOK: Cranberry Orange Walnut Cheese Ball
- Serving Suggestions & Pairings
- Cranberry Orange Walnut Cheese Ball Ingredients
- Kitchen Equipment Needed
- How to Make the Cheese Ball
- Storage & Make-Ahead Tips
- Cranberry Orange Walnut Cheese Ball
This festive cranberry orange walnut cheese ball recipe is incredibly easy to whip up from scratch and sure to be a hit at your next party! It’s nutty, creamy, tangy, and just the right blend of natural fruit sweetness with a hint of warm spices.
Speckled with toasted walnuts, bright red dried cranberries, and flecks of fresh green parsley, this homemade cheese ball makes a perfect fall or winter appetizer, snack, or breakfast treat.
This is an easy one-bowl recipe that you can mix by hand (or even faster with a food processor or mixer) in less than thirty minutes! It’s made with wholesome, simple ingredients that are kid-friendly but elegant enough to wow your friends.
To make your holiday party planning easier, you can batch prep a few of these the weekend before Thanksgiving. Scale up the recipe to whatever size you like (or will fit in your food processor). Wrap and chill one in the fridge for an easy Thanksgiving appetizer, and put another one or two in the freezer for your Christmas, Hanukkah, Kwanzaa, Yule, and New Year’s parties!
Serving Suggestions & Pairings
This cranberry orange walnut cheese ball makes a great centerpiece for a cheese board or holiday relish tray. It’s a perfect nibble while you’re sipping drinks and socializing. Serve it on a cute relish tray or small platter, with a cheese knife, butter knife, or small spreader, and an assortment of sturdy dip-able snacks:
- plain or flavored crackers
- sesame flax seed crackers
- rye or multigrain crispbread (knekkebrød)
- sliced sourdough or multi-grain bread
- pretzels or pretzel chips
- bagels or bagel chips
- fresh or toasted baguette slices
- celery and carrot sticks
- fresh apple or pear slices (dunk slices in water with lemon juice or a pinch of vitamin c powder so they don’t brown)
- dried fruit slices
For something even more elegant, try flattening and freezing this, then wrapping it in puff pastry or a flaky pie crust, and baking just until the crust is light golden brown. Brush the crust with an egg wash first, and decorate with shaped cut-outs of extra dough, for an extra fancy appetizer! Let cool slightly, then serve wedges of this warm and melty baked cranberry walnut cheese ball with a green salad or sliced fruit for a first course that’s sure to impress!
Cranberry Orange Walnut Cheese Ball Ingredients
Cream Cheese:
I use an 8 oz block of full-fat cream cheese when I make this cheese ball recipe. You can substitute low-fat Neufchâtel cheese if you prefer, though the ball may not be as creamy or as rich, as the Neufchâtel has a grainier texture than cream cheese.
If you are using a food processor, you can use the cream cheese while it’s still quite cold, although if you’re making it by hand, you’ll want to leave the block of wrapped cheese out for up to two hours at room temperature, or unwrap it and soften it carefully in the microwave for a few seconds to make it easier to mix.
Sharp White Cheddar Cheese:
You’ll want two ounces of grated sharp cheddar cheese (1/4 of an 8 oz block, or about a heaping half cup pre-grated if you don’t have a scale). I prefer using white cheddar for aesthetic reasons, though you could substitute regular sharp cheddar in a pinch.
Walnuts:
The cheese ball is rolled in finely minced walnuts and dried cranberries, and has more walnuts folded in. The nuts will be a lot tastier if you lightly toast them before chopping… you can do this in a heavy pan on the stovetop, or on a baking sheet in the oven at moderate heat (300-400F is fine as long as you keep an eye on them!).
Heat the nuts just until they have a bit of a sheen or are slightly beginning to change color and are fragrant. Don’t burn them though, and remove them from the pan as soon as they’re done toasting or they’ll continue to cook. Burnt nuts are bitter, so err on the side of a light toast. Let them cool before mixing into the cheese ball.
Dried Cranberries:
Dried cranberries are lightly sweet, and add a tangy tartness that balances the rich, creamy cheeses and nuts. They add a bit of chewy texture and a bright color, as well as being a good source of antioxidants and some fiber and vitamin E. But mostly, they’re delicious!
Orange:
We use a hint of orange juice (fresh squeezed if possible) and freshly grated orange zest to add a bright citrus note to the cheese ball. I like to use a fresh orange, but you can also use clementine or tangerine. You can also use very finely minced dried orange zest if you don’t have fresh, but the flavor will take longer to blend, so give your cheese ball plenty of time to chill before serving.
Rinse and dry the fruit, and use a microplane or zester to finely grate the outer colorful layer of the rind, where all of the essential oils are. After zesting the orange, squeeze and strain the juice. You’ll only need a tiny bit for this recipe.
You’ll only need a small amount of the orange zest for this recipe, but save the rest! It’s great to add to baked goods, cocktails, glazed carrots or compound butter. You can also freeze or dry it. To dry the extra zest, spread it very thin and dry in a small dish before storing in a small jar or other airtight container. Or, mix it with at least equal parts granulated sugar to use in baking, or add it to kosher salt to make some citrus finishing salt.
Seasonings:
There’s a hint of Worcestershire sauce, that adds complexity and a bit of salty tang. Most Worcestershire sauces have anchovy, but you can buy vegetarian versions if the trace amount of fish is a dietary or allergen concern for your guests. Check the ingredient label if this matters to you!
Ground coriander (freshly ground if you have it) is a softly spiced accent that marries well with the toasty walnut and sweet-tart cranberries and orange flavors. Washed, dried, and chopped fresh parsley adds brightness and a green accent, and just a hint of freshly ground black pepper adds complexity.
Kitchen Equipment Needed
Food processor, mixer, or bowl & sturdy spoon:
A food processor makes throwing this cheese ball together an almost effortless and easy job, but a stand mixer with a paddle attachment will also work. You can mix it by hand too, though that takes a bit more time and muscle!
If you are using a food processor, make sure you finely chop the nuts and dried cranberries for the garnish and set those aside before beginning to mix the cheese ball. I chop the parsley by hand, though you could pulse that in the processor too after doing the garnish and before adding the rest of the cheese ball ingredients.
If you don’t have or aren’t using a food processor, you can definitely make this completely by hand too with a cutting board and a chef’s knife for the chopping, and a mixing bowl and spoon or spatula to mix it all up.
Plastic wrap, or parchment/waxed paper:
To form the cheese ball, it’s easiest and neatest to use plastic wrap. If you don’t want to use plastic, you can use parchment or waxed paper, though you may want to form it into a log shape instead of a ball, since it’s easier to roll the paper into a cylinder than a sphere. Up to you!
How to Make the Cheese Ball
prep ingredients:
- Toast the walnuts in a pan on low heat or a tray in a medium-hot oven, shaking or stirring the pan frequently and removing the pan from the heat when the walnuts have an oily sheen and are fragrant. If you leave the nuts in the pan, they’re likely to burn, since the pan is still hot.
- Crush or finely chop the portions of the nuts and cranberries to be used for the outer garnish and set aside (you can pulse them in the food processor or use a knife and cutting board).
- Wash, pat dry, and mince the fresh parsley.
- Rinse an orange, grate the zest, and measure out 1/2 tsp.
blend the cheese ball:
- Add the all ingredients to the food processor or mixing bowl (except for the finely nuts and cranberries for the garnish).
- If you’d like the cheese ball to have larger pieces of nuts and cranberries, pulse the cheeses and seasonings a bit first before adding the dried cranberries and walnut pieces. For a finer texture, add all ingredients together at the beginning.
- Pulse the food processor until all ingredients are well combined. Stop and scrape down the bowl with a flexible spatula to help mix everything without turning the mixture into a smooth puree.
shape and garnish:
- Lay a rectangle of plastic wrap or parchment/waxed paper out on a clean, flat work surface.
- Sprinkle just over half of the reserved finely chopped nuts and cranberries in an even layer near the center.
- Using a flexible spatula, scoop the cheese ball mixture out of the mixing or food processor bowl and onto the chopped nuts.
- To form a ball, make a single mound in the center of the plastic wrap.
- To shape a log, scoop the mixture out in a line that you can round off to a cylinder.
- Sprinkle most of the remaining nut mixture on top, reserving a few to fill in any bare patches.
- Using the plastic wrap or paper, bring the cheese together into a smooth ball or roll into a log, gently pulling it tight and smoothing out any lumps or bumps.
chill before serving:
- While you can serve your cranberry orange walnut cheese ball immediately, the flavor and texture are better if you give it time to chill first.
- Chilling the cheese ball will let it firm up and give the flavors time to combine and meld.
- It’s best to chill it for at least an hour or two, though you can make it well ahead of time if you prefer!
Storage & Make-Ahead Tips
You can serve this cranberry orange walnut cheese ball right away, though it will be soft, but it’s actually better if you make and chill it at least an hour or two ahead. This lets the cheese firm up into a dense spread, and lets the flavors come together. But making it in advance is especially great if you’re trying to get ahead on holiday party preparations. You can refrigerate this cheese ball, well-wrapped, for up to a week.
To freeze, wrap it tightly in cling-film and then freeze it in an air-tight container or zip-lock freezer bag for up to three months. The texture may be slightly more crumbly after thawing if it is frozen, but the flavor is still great and it should still be spreadable and delicious.
It’s best to move the cheese ball from the freezer to the fridge to thaw slowly at least 8 hours or so before you need to serve it, though you can try carefully defrosting it faster using a very low-power setting on your microwave. It’s a great way to keep one of these hand so you’ll always be ready for unexpected company, last-minute potluck invites, or late-night snack emergencies?
Cranberry Orange Walnut Cheese Ball
Equipment
- food processor (optional but helpful)
- citrus zester or microplane
Ingredients
Cheese Ball
- 8 oz cream cheese, slightly softened
- 2 oz sharp white cheddar, grated
- ½ cup dried cranberries
- ½ cup toasted walnuts (pieces or rough chopped)
- ¼ cup chopped fresh parsley
- 1 tbsp orange juice
- 1 ½ tsp Worcestershire sauce
- 1 tsp ground coriander
- ½ tsp finely grated orange zest
- ¼ tsp black pepper (preferably freshly ground)
Garnish
- ⅓ cup minced or crushed walnuts
- ¼ cup dried cranberries finely chopped
Instructions
prep ingredients:
- Toast the walnuts in a pan on low heat or a tray in a medium-hot oven, shaking or stirring the pan frequently and removing the pan from the heat when the walnuts have an oily sheen and are fragrant. If you leave the nuts in the pan, they’re likely to burn, since the pan is still hot.
- Crush or finely chop the portions of the nuts and cranberries to be used for the outer garnish and set aside (you can pulse them in the food processor or use a knife and cutting board).
- Wash, pat dry, and mince the fresh parsley.
- Rinse an orange, grate the zest, and measure out 1/2 tsp.
blend the cheese ball:
- Add the all ingredients to the food processor or mixing bowl (except for the finely nuts and cranberries for the garnish).
- If you’d like the cheese ball to have larger pieces of nuts and cranberries, pulse the cheeses and seasonings a bit first before adding the dried cranberries and walnut pieces. For a finer texture, add all ingredients together at the beginning.
- Pulse the food processor until all ingredients are well combined. Stop and scrape down the bowl with a flexible spatula to help mix everything without turning the mixture into a smooth puree.
shape and garnish:
- Lay a rectangle of plastic wrap or parchment/waxed paper out on a clean, flat work surface.
- Sprinkle just over half of the reserved finely chopped nuts and cranberries in an even layer near the center.
- Using a flexible spatula, scoop the cheese ball mixture out of the mixing or food processor bowl and onto the chopped nuts.
- To form a ball, make a single mound in the center of the plastic wrap.
- To shape a log, scoop the mixture out in a line that you can round off to a cylinder.
- Sprinkle most of the remaining nut mixture on top, reserving a few to fill in any bare patches.
- Using the plastic wrap or paper, bring the cheese together into a smooth ball or roll into a log, gently pulling it tight and smoothing out any lumps or bumps.
chill before serving:
- While you can serve your cranberry orange walnut cheese ball immediately, the flavor and texture are better if you let it chill first.
- Chilling the cheese ball will let it firm up and give the flavors time to combine and meld.
- It’s best to chill it for at least an hour or two, though you can make it well ahead of time if you prefer!
Nutrition
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