Ingredients:

  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Granulated Sugar
  • 1/4 cup Fresh Orange Juice
  • 1 teaspoon Orange Zest
  • 1 tablespoon Water
  • 8 ounces Full-Fat Cream Cheese (fully softened)
  • 1/4 cup Sour Cream or Plain Greek Yogurt
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Garlic Powder
  • Pinch Kosher Salt, to taste
  • Pinch Freshly Ground Black Pepper, to taste
  • 1/4 cup Pecans, roughly chopped and toasted
  • 1 tablespoon Fresh Parsley or Thyme Leaves, finely chopped

Instructions:

  1. Toast pecans in a dry skillet over medium heat until fragrant (about 3-4 minutes). Set aside to cool completely, then chop roughly.
  2. Prepare the Cranberry Compote: Combine cranberries, sugar, orange juice, zest, and water in a small saucepan. Bring to a gentle simmer over medium heat.
  3. Simmer, stirring occasionally, until most cranberries have burst and the mixture has thickened slightly (about 5 minutes). Remove from heat and let cool completely.
  4. Mix the Base: In a mixing bowl, combine the softened cream cheese, sour cream (or yogurt), Worcestershire sauce, garlic powder, salt, and pepper. Beat with a spatula until perfectly smooth and lump-free.
  5. Assemble the Layers: Transfer the cream cheese mixture to your serving dish, smoothing the top.
  6. Top and Chill: Spoon the cooled cranberry compote evenly over the cream cheese base. Sprinkle generously with the toasted pecans and fresh herbs.
  7. Rest: Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavours to meld.