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, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 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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No_Time_To_Cook User ID: 6334849 257320
Reviewed Nov. 26, 2016

"Very Good. I added more jalapeno based on what others said.. not quite double, and it was perfect. Just enough heat. Everything else, I did exactly the same. Will be making again for Christmas."

parksville User ID: 1598935 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 User ID: 7470936 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 User ID: 6327343 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 User ID: 5774466 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 User ID: 5062617 165154
Reviewed Mar. 18, 2012

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

eraeferguson User ID: 6231744 108749
Reviewed Dec. 19, 2011

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

Quatrocats User ID: 6305272 108748
Reviewed Dec. 5, 2011

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

cheriwinkle User ID: 1239361 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 User ID: 995974 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."

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