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Cranberry spread with cream cheese
Prep time: 25 minutes
Cook time: 15 minutes
Kathi Gibler of Vancouver, Wash., was looking for an easy appetizer recipe to make for Thanksgiving.
Connie Lane of Penn Valley shared this recipe with The Bee several years ago. She recommended toasting the almonds until they are dark brown but not burned for best results.
Note: The prep time includes the 20-minute cool time for the cranberry mixture.
1 cup sugar
1 cup water
One 12-ounce package cranberries
3/4 cup apricot jam
2 tablespoons lemon juice
2/3 cup chopped almonds, toasted
Two 8-ounce packages cream cheese
In a saucepan, bring the sugar and water to a boil. Add cranberries and cook until the berries pop and have thickened. Remove from heat and add the apricot jam and lemon juice. Let cool about 20 minutes and add the toasted nuts.
Put two blocks of cream cheese, one on top of the other, in a holiday dish with at least 1-inch sides. Pour the spread over the top and serve with crackers.
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