Holiday Cranberry Pistachio Cream (Print Version)
# Ingredients:
→ Base
01 -
16 oz full-fat cream cheese, softened
→ Mix-ins
02 -
½ cup dried cranberries, finely chopped
03 -
2 tablespoons honey or maple syrup
04 -
½ teaspoon vanilla extract
05 -
Pinch of salt
→ Coating
06 -
¾ cup pistachios, finely chopped
07 -
¼ cup dried cranberries, finely chopped
# Instructions:
01 -
Beat the softened cream cheese in a large bowl until completely smooth and fluffy, about 4 to 5 minutes.
02 -
Incorporate the finely chopped cranberries, honey or maple syrup, vanilla extract, and salt into the cream cheese until evenly mixed, approximately 3 minutes.
03 -
Spoon the mixture onto plastic wrap and mold it into a tight log shape, taking 3 to 4 minutes.
04 -
Wrap the log firmly and refrigerate until fully set and chilled, a minimum of 2 hours.
05 -
On a shallow plate, combine the chopped pistachios and cranberries, mixing for about 2 minutes.
06 -
Unwrap the chilled log and gently roll it in the pistachio-cranberry coating, pressing lightly to adhere, about 3 minutes.
07 -
Transfer the coated log to a serving platter and optionally garnish with fresh rosemary or whole cranberries. Serve with crackers, crostini, or sliced baguette.
# Notes:
01 -
For best texture, ensure the cream cheese is fully softened before whipping.