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If you’re searching for a show-stopping appetizer that’s both elegant and irresistibly delicious, look no further than this Whipped Goat Cheese with Cranberries and Candied Pecans Recipe. It’s a delightful mix of creamy, tangy goat cheese softly whipped with cream cheese, topped with a vibrant homemade cranberry sauce and crunchy, sweet pecans that have been caramelized to perfection. Every bite bursts with contrasting textures and festive flavors, making it a perfect addition to your holiday table or any special gathering where you want to impress without stress.
Ingredients You’ll Need
The beauty of this Whipped Goat Cheese with Cranberries and Candied Pecans Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role in balancing sweetness, tartness, creaminess, and crunch, coming together in a stunning flavor symphony.
- Unsalted butter (2 tablespoons): Helps create a rich base for the cranberry sauce without overpowering the fruit’s natural brightness.
- Cranberries (1 cup): Fresh and tart, they provide the vibrant color and signature zing in the cranberry topping.
- Brown sugar (¼ cup + ⅓ cup): Adds deep caramel notes to both the cranberry sauce and candied pecans, enhancing their natural sweetness.
- Orange zest (1 teaspoon): Brightens the cranberry sauce with a hint of citrus aroma that elevates the whole dish.
- Vanilla extract (½ teaspoon): Brings warmth and subtle complexity to the cranberry sauce.
- Pecans (1 cup): The star crunch component, perfectly complementing the softness of the cheese with their buttery texture.
- Pinch of salt and cinnamon (¼ teaspoon): Adds depth to the candied pecans by balancing sweetness with just a touch of spice and savoriness.
- Goat cheese (8 ounces, room temperature): Tangy and creamy, it’s the main ingredient providing luscious texture and flavor.
- Cream cheese (4 ounces, room temperature): Makes the whipped cheese ultra-smooth and slightly milder than goat cheese alone.
- Honey (2 tablespoons): Infuses gentle floral sweetness to the whipped cheese for a perfect balance.
- Extra-virgin olive oil (1 tablespoon + for drizzling): Adds a silky richness and a delicate fruity note, especially when drizzled just before serving.
- Fresh rosemary (2 tablespoons, roughly chopped): A fragrant herb garnish that adds color and a hint of piney brightness.
- Flake sea salt (to taste): The finishing touch that enhances all flavors and adds a delightful crunch.
- Crostini or toasted bread: The perfect vessel to scoop up the whipped goat cheese and toppings.
How to Make Whipped Goat Cheese with Cranberries and Candied Pecans Recipe
Step 1: Make the Cranberry Sauce
Start by gently melting the unsalted butter in a large sauté pan over medium heat. Once melted, add the fresh cranberries, brown sugar, half a cup of water, orange zest, and the splash of vanilla extract. Stir frequently as the berries cook, bursting open and releasing their lovely juices, allowing the sauce to thicken beautifully in about eight minutes. Then, remove it from the heat and set aside to cool while you prepare the pecans.
Step 2: Prepare the Candied Pecans
In a clean sauté pan, combine the remaining brown sugar and two tablespoons of water over medium heat. Stir gently until the sugar dissolves and starts bubbling gently. Add the pecans along with a pinch of salt and cinnamon, stirring quickly to coat every nut in that glossy sugary glaze. Spread the pecans out on a wire rack over a baking sheet to cool completely, then roughly chop them for the perfect texture contrast.
Step 3: Whip the Goat Cheese
For that super fluffy, creamy base, toss the goat cheese, cream cheese, honey, and olive oil into your food processor or blender. Blend until completely smooth, silky, and spreadable. This whipped cheese blend forms the bed for your vibrant cranberry sauce and crunchy pecans, so make sure it’s luxuriously creamy.
Step 4: Assemble and Serve
Now comes the fun part—arrange your whipped goat cheese on a shallow serving dish and spread it out. Generously spoon over the cooled cranberry sauce and sprinkle the chopped candied pecans on top. Drizzle with a bit more olive oil, sprinkle with flake sea salt, and finish with fresh rosemary for a gorgeous visual and aromatic pop. Serve it alongside crisp crostini or toasted bread slices to scoop and savor.
How to Serve Whipped Goat Cheese with Cranberries and Candied Pecans Recipe
Garnishes
Adding fresh herbs like rosemary, thyme, or even a sprinkle of cracked black pepper can really elevate your presentation and flavor profile. The fragrant rosemary used in this recipe provides a perfect piney note that complements the tart cranberries and rich cheese beautifully. Flake sea salt adds a lovely texture and brings out every flavor you’ve carefully layered.
Side Dishes
This Whipped Goat Cheese with Cranberries and Candied Pecans Recipe pairs wonderfully with a variety of sides. Try it alongside a light arugula salad with lemon vinaigrette to freshen the palate. It also complements charcuterie boards or roasted vegetables, bringing a luxurious creamy and sweet-tart component that balances savory elements.
Creative Ways to Present
To impress your guests, consider serving this dish in small individual ramekins or hollowed-out mini pumpkins for a festive touch. You can also layer it in clear jars, alternating whipped cheese, cranberry sauce, and pecans to create a stunning visual parfait. For a party, offer a DIY crostini bar where everyone can build their own bites, making the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
This dish keeps surprisingly well in the fridge for up to three days. Store the whipped goat cheese mixture, cranberry sauce, and candied pecans separately in airtight containers to maintain the best texture. When you’re ready to serve again, simply reassemble and drizzle with fresh olive oil and sea salt.
Freezing
While the whipped cheese can be frozen, it’s best to do so without the cranberry sauce and pecans, as these may lose their ideal texture. Freeze the cheese mixture in a sealed container for up to one month. Thaw it overnight in the refrigerator and re-whip gently before serving.
Reheating
This dish is served best at room temperature or slightly chilled, so reheating isn’t recommended. Instead, let refrigerated components sit out for about 20 minutes before assembling to bring out the flavors and soften the cheese for effortless spreading.
FAQs
Can I use dried cranberries instead of fresh ones?
Fresh cranberries are best for making the sauce because they burst and create that vibrant, juicy texture, but you can use dried cranberries if needed. Just soak them in warm water or orange juice for about 10 minutes beforehand and reduce the added water in the recipe to avoid excess liquid.
What can I substitute if I don’t have cream cheese?
If you don’t have cream cheese, Greek yogurt or mascarpone can be good alternatives to add creaminess alongside the goat cheese. Keep in mind the flavor and texture will shift slightly, but the overall richness will still be delightful.
How far ahead can I prepare the components?
You can make the cranberry sauce and candied pecans up to two days in advance and keep them refrigerated separately. The whipped cheese can be made the day before as well. Then assemble just before serving to maintain freshness and texture.
Is this recipe gluten-free?
The whipped goat cheese mixture, cranberry sauce, and candied pecans are naturally gluten-free. Just be sure to serve with gluten-free crackers or toasted bread if you want to keep the entire dish gluten-free.
Can I add other nuts besides pecans?
Absolutely! Walnuts or almonds work well for the candied nut topping if pecans aren’t your favorite or if you want to mix it up. Just follow the same candying method and enjoy the different nutty crunch.
Final Thoughts
This Whipped Goat Cheese with Cranberries and Candied Pecans Recipe has quickly become one of my favorite go-to dishes for entertaining because it manages to be impressive yet effortless. The balance of creamy, sweet, tart, and crunchy is spot on, ensuring everyone will ask for seconds. I truly hope you give it a try and enjoy sharing this cozy, flavorful crowd-pleaser at your next gathering!
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Whipped Goat Cheese with Cranberries and Candied Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
This elegant whipped goat cheese recipe combines creamy, tangy goat cheese with a luscious cranberry sauce and crunchy candied pecans. Enhanced with hints of orange zest, vanilla, cinnamon, and rosemary, it creates a perfect sweet-savory appetizer that pairs beautifully with crostini or toasted bread. Ideal for holiday gatherings or special occasions, this flavorful spread is quick to prepare and sure to impress your guests.
Ingredients
Cranberry Sauce
- 2 tablespoons unsalted butter
- 1 cup cranberries
- ¼ cup brown sugar
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup water
Candied Pecans
- â…“ cup brown sugar
- 2 tablespoons water
- 1 cup pecans
- Pinch salt
- ¼ teaspoon cinnamon
Whipped Goat Cheese
- 8 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons roughly chopped rosemary
- Flake sea salt, as needed
- Crostini or toasted bread, for serving
Instructions
- Make the Cranberry Sauce: In a large sauté pan over medium heat, melt the unsalted butter. Add cranberries, brown sugar, ½ cup of water, orange zest, and vanilla extract. Cook, stirring frequently, until the cranberries burst and the sauce thickens, about 8 minutes. Remove the pan from heat and allow the sauce to cool completely.
- Prepare the Candied Pecans: Using another large sauté pan over medium heat, combine brown sugar and 2 tablespoons of water. Stir continuously until the sugar dissolves and the mixture begins to simmer. Add the pecans, pinch of salt, and cinnamon, stirring to coat all nuts evenly. Spread the pecans on a wire rack set over a baking sheet to cool completely. Once cooled, roughly chop the candied pecans and set aside.
- Whip the Goat Cheese: In a food processor, combine goat cheese, cream cheese, honey, and 1 tablespoon of extra-virgin olive oil. Blend until the mixture becomes smooth, creamy, and well integrated.
- Assemble and Serve: Spread the whipped goat cheese evenly on a shallow serving plate. Spoon the cooled cranberry sauce over the cheese, then scatter the chopped candied pecans on top. Drizzle extra olive oil over the dish, sprinkle with flake sea salt, and garnish with chopped rosemary. Serve immediately alongside crostini or toasted bread for a delightful appetizer.
Notes
- Ensure both goat cheese and cream cheese are at room temperature before whipping for the smoothest texture.
- For a spicier kick, add a pinch of cayenne pepper to the cranberry sauce while cooking.
- Candied pecans can be prepared ahead and stored in an airtight container at room temperature for up to 3 days.
- Use fresh rosemary for the best aroma and flavor.
- Serve this dish as an appetizer or part of a cheese board at holiday gatherings.
