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Orange-Cranberry Cheese Ball

Orange cranberry cheese ball coated in chopped pecans, dried cranberries, and parsley on a wooden board with crispbread, grapes, and orange slices.
A creamy cheese ball made with cream cheese, fresh orange juice, orange zest, and dried cranberries, finished with a crunchy coating of pecans, cranberries, and parsley. It tastes tangy, bright, and lightly sweet, with a nutty crunch in every bite. Make it for holiday parties, game days, or any gathering that needs a no-cook appetizer you can prepare ahead.
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Serving Size 8

Ingredients

  • 1-8 ounce package cream cheese room temperature
  • 1 tablespoon water
  • 1 tablespoon fresh orange juice
  • 1 tablespoon orange zest preferably organic
  • ½ cup dried cranberries chopped and divided
  • ½ cup pecans finely chopped
  • 1 tablespoon fresh parsley finely chopped

To Serve:

  • Selection of crackers, fresh fruit, and/or vegetable crudités

Instructions

  • Add the cream cheese, water, orange juice, orange zest, and one-third cup cranberries to a medium-sized mixing bowl and stir to combine. Use a silicon spatula to scrape the sides of the bowl, as shown, to ensure all ingredients are incorporated into the mixture.
  • Place a piece of plastic wrap on a clean, dry work surface and use the silicon spatula to gently scoop the cream cheese mixture on top of it.
  • Wrap the plastic wrap around the cream cheese and gently shape into a ball with your hands. Cover the cheese ball completely in the plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
  • Meanwhile, toss the pecans and fresh parsley with the remaining cranberries in a small bowl until combined.
  • Remove the cheese ball from the refrigerator and discard the plastic wrap. Place the ball on a round serving plate and gently press the cranberry-pecan mixture into the surface to cover.
  • Serve immediately with your choice of crackers, fresh fruit, and/or sliced vegetables. Enjoy!

Notes

Make-Ahead Tip: This recipe can be prepared in advance. Once the cheese ball is tightly wrapped in plastic wrap (Step 2 below), place it in a freezer bag and freeze for up to one month. When ready to serve, thaw at room temperature and coat in cranberry-pecan mixture described below.
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