This week's theme for #SundaySupper is Easy Holiday Entertaining and the event is hosted by Michelle of The Complete Savorist and Valerie of Lifestyle Food Artistry. When I heard the theme, my mind went to what I fixed last holiday season. Because I'm barely getting 1 or 2 posts done each week...my "made" recipes are stacking up. And, to be honest, it's a little weird to post a Christmas recipe in the dead of summer. Right?
To me, the easiest recipes for the holiday to entertain a whole crowd are finger foods (appetizers). There's so much big feast fixing that sometimes you forget to eat breakfast...and lunch. It's nice to have something on hand to dig into with your hands!
So last year, I made a ton of appetizers for Christmas and New Year's. Cami loves appetizers and so we had to make sure to have some on hand for her. My mom-in-law made a cheese tray with pickles and olives and banana peppers. And I, of course, made the sweet appetizer. Cami also really loves cranberry sauce and we always make it special for her, so I decided to make her an appetizer with cranberries. This one is a pretty easy dish. You simply bake the cranberries with sugar, stir in the preserves, allow to cool, and mix in the cream cheese. If you are lucky enough to NOT have someone who would never touch this if he saw the unmixed cream cheese, *cough* Nick *cough*, then you can spread softened cream cheese on the bottom of your casserole dish or a pie dish and pour the cranberry mixture over the top and serve it that way.
It was perfectly sweet, perfectly tart, and super addictive. I could not stop eating it! The buttery crackers are a must. They definitely compliment the cranberry dip in a way that no other dipping food could!
What you need:
- 12 oz. bag fresh cranberries
- 1 cup sugar
- 1 cup apricot preserves (pineapple, if you can find it)
- 8 oz. cream cheese, at room temperature
- Buttery crackers for serving
- In a small baking dish, stir together cranberries and sugar. Cover with foil and bake in a preheated 350* oven for 30 minutes.
- Check after 30 minutes to see if your cranberries have burst and released their juices. If so, they are good to go. If not, recover and bake for 5 minutes at a time until they have.
- Stir in the preserves until well combined and allow to cool to room temperature.
- Once at room temperature, stir in the cream cheese until well combined. Chill in the refrigerator until ready to serve.
- Serve with buttery crackers!
Recipe adapted from Mostly Homemade Mom
Check out these other easy entertaining recipes for the holidays from from the rest of the Sunday Supper Movement!
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
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