Jalapeno Cream Cheese and Cranberry Appetizers

Jalapeno Cream Cheese and Cranberry Appetizers

From The Hamilton Beach Test Kitchen

Added by Pat

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

  1. Add jalapenos to the bowl of a food processor fitted with mixing/chopping blade. Process jalapenos until very finely chopped. 
  2. Add cream cheese to food processor and process until the jalapenos and cream cheese are well-blended.
  3. 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.
  4. Add jalapeno cream cheese to a piping bag.
  5. 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. 

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