- 1/2 dried cranberries
- 1/2 port wine or white grape juice
- 2 tablespoons honey
- 1 (8 oz.) pkg. cream cheese, softened*
- 1/2 chopped pistachio nuts, toasted**
- 2 tablespoons fresh parsley, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
In small saucepan, combine cranberries, wine and honey. Bring to simmer. Cook about 5 minutes or until cranberries and plump. Cool to room temperature. In small mixing bowl, beat cream cheese on medium speed until fluffy. Add half cranberry mixture, half pistachios, parsley, salt and pepper. Beat until combined. Spoon cream cheese mixture onto crackers. Top with remaining cranberry mixture and remaining pistachios. Makes 24.
*Note: Soften in microwave on high 15 to 20 seconds.
**Note: To toast nuts, spread evenly on baking sheet. Bake at 350° 5 to 10 minutes or until light golden brown, stirring once or twice.
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