Cream Cheese Stuffed Cranberry Sauce

Two years ago I found this recipe in a holiday magazine I was reading. I wrote the recipe down, but I never wrote down where it came from. This was back before I was blogging about food and started keeping track of where I got every recipe. I thought it was a great idea and a nice little change up from regular old cranberry sauce.

Turns out, they were really delicious and everyone loved them. They are really easy to put together and work great as an appetizer or a compliment to the main meal. If you want to switch things up a little bit this Thanksgiving, you should give these a try.

Cream Cheese Stuffed Cranberry Sauce

  • 1 – 8 oz package cream cheese, softened
  • 2 tbsp Duke’s Mayonnaise
  • ½ cup chopped pecans
  • 2 – 14 oz cans of cranberry jelly sauce

Mix cream cheese and mayonnaise until smooth and creamy. It needs to be spreadable. Add in the pecans and mix well. Slice cranberry sauce into about ¼ inch rounds. Then spread the cream cheese mixture on 1 round, like this

And then place another round on the top, like a sandwhich.

I usually cut the rounds in half. You can refrigerate until you are ready to use them.

This entry was posted in Appetizers, Cheese, Dessert, Dinner, Dips and Spreads, Gluten-Free, Lunch, Recipes, Sides, Snacks, Vegetarian. Bookmark the permalink.

2 Responses to Cream Cheese Stuffed Cranberry Sauce

  1. Joan Baker says:

    This sounds really great; I will try it in December for my Owen County Homemakers Club, Christmas Party…..will let you know soon how it goes over.

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