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Cheese Ball with Cranberry
Jalapeno Lemon Sauce

Cheese Ball with Cranberry Jalapeno Lemon Sauce


Cheese Ball

  • 8 ounces cream cheese
  • 1 teaspoon lemon juice
  • 1 tablespoon dry ranch dressing mix
  • Chopped pecans


  • 2 cups fresh cranberries
  • 1/2 cup water
  • 1 cup brown sugar
  • 2 tablespoons chopped jalapeño peppers, no seeds
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest


  1. Cook all ingredients of sauce together. Bring to a boil, then, simmer for about 10 minutes. Stir when sauce begins to thicken so that is does not stick to sauce pan.
  2. While sauce is cooking, mix all cheese ball ingredients together, except for pecans.
  3. Shape into a ball or log and roll in pecans.
  4. Chill.
  5. Set at room temperature for about 30 minutes before serving. If cheese mixture is too thick, it you may add a small amount of milk or sour cream.
  6. Top the cheese ball with the sauce and garnish with a strip of lemon peel and herbs, if desired.

Yield: 6 servings

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