Cranberry Jalapeno Cheese Spread Recipe
Cranberry Jalapeno Cheese Spread Recipe photo by Taste of Home
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Cranberry Jalapeno Cheese Spread Recipe

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This easy spread is based on several different relishes and spreads I've tasted or made before. I love the sweet and spicy combination of flavors. —Diane Nemitz, Ludington, Michigan
TOTAL TIME: Prep: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + cooling
MAKES: 16 servings


  • 1 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/2 cup orange juice
  • 4 teaspoons chopped seeded jalapeno pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon Chinese five-spice powder
  • 1 package (8 ounces) reduced-fat cream cheese
  • Assorted crackers

Nutritional Facts

2 tablespoon: 88 calories, 3g fat (2g saturated fat), 10mg cholesterol, 63mg sodium, 14g carbohydrate (13g sugars, 0g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 fat.


  1. In a small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Remove from the heat; cool completely.
  2. In a large bowl, beat cream cheese until fluffy. Beat in cranberry mixture until blended. Serve with crackers. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry Jalapeno Cheese Spread in Healthy Cooking December/January 2009, p45

Reviews for Cranberry Jalapeno Cheese Spread

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parksville 96769
Reviewed May. 24, 2014

"This is very tasty. I doubled the jalapenos as suggested. We found there to be way too many cranberries, so would try half the next time and mince them up a bit. Good w/ all kinds of crackers."

jodibiscevic 159681
Reviewed Nov. 28, 2013

"VERY tasty . I doubled the jalepanos as suggested by others & also used jalepano flavored cream has lots of kick, for sure! Will make again!"

mkarss 176783
Reviewed Nov. 24, 2012

"You have to make this! Great flavor and super easy! I made it a day in advance and refrigerated. Give this recipe a try."

MY REVIEW 163231
Reviewed Nov. 13, 2012

"Loved it!! Followed others advice and doubled the jalapeno... could still use more, but great flavor!! Thanks for sharing...."

Salt Water Girl 165154
Reviewed Mar. 18, 2012

"I made this for a Thanksgiving appetizer and it was a hit! Loved it!"

eraeferguson 108749
Reviewed Dec. 19, 2011

"This was good, but next time I'm doubling the jalapeno. It wasn't spicy enough."

Quatrocats 108748
Reviewed Dec. 5, 2011

"Couldn't really taste the jalapeños. Next time I'll leave in the seeds or double the amount."

cheriwinkle 178122
Reviewed Jul. 6, 2010

"nancyeb3-this is Linda Larsen's recipe for home made Chinese Five Spice Powder: • 1 tsp. ground Szechwan pepper (or freshly ground black, if you can't find Szechuan)

1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper
Combine all ingredients in small airtight container. Store in a cool, dry place."

MY REVIEW 176781
Reviewed May. 26, 2010

"Who'd thought it! The combination of flavors was wonderful; can't wait to have an occasion to make again."

jlroetteis 176726
Reviewed Nov. 30, 2009

"Someone mentioned not being able to find the Chinese powder. Look for Asian or Oriental powder."

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