Ingredients
- Jalapeno Cream Cheese
- 2 medium (about 3 inches long) jalapenos, stemmed and halved
- 2 (8-ounce) packages cream cheese
- Cranberry Orange Sauce
- 12 ounces fresh cranberries
- 1/2 cup orange juice
- 1/2 cup sugar
- Zest of 1 orange
- 1 teaspoon finely chopped rosemary leaves
- 24 water crackers
Directions
- Add jalapenos to the bowl of a food processor fitted with mixing/chopping blade. Process jalapenos until very finely chopped.
- Add cream cheese to food processor and process until the jalapenos and cream cheese are well-blended.
- Add all ingredients for cranberry orange sauce to a medium saucepan. Cook over medium heat and bring to a boil. Reduce the heat to low and simmer until cranberries start to burst, 10-12 minutes. Let cool completely.
- Add jalapeno cream cheese to a piping bag.
- Pipe about 2 tablespoons of cream cheese onto each cracker. Top with a generous teaspoon of cranberry orange sauce.
Serves: 12 (2 crackers per person)
TEST KITCHEN TIPS:
- For a less spicy cream cheese, remove some or all of the seeds from the jalapenos.
- Remaining cranberry sauce can be paired with roasted turkey, heated and served over vanilla ice cream, or used as a condiment on sandwiches.
