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leftover cranberry sauce cream cheese
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Cranberry Cream Cheese Made with Leftover Cranberry Sauce

Combining leftover cranberry sauce with cream cheese, chopped walnuts, and honey makes an easy, no-frills breakfast spread. And is a clever way to repurpose Thanksgiving leftovers!
Course Breakfast
Cuisine American
Keyword cranberry cream cheese, Cranberry Cream Cheese made with Leftover Cranberry Sauce, what to do with leftover cranberry sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 203kcal

Equipment

Ingredients

  • 1 package cream cheese (8 ounces)
  • ½ cup leftover cranberry sauce
  • ¼ cup shelled walnut pieces
  • ½ teaspoon honey*

Instructions

  • Let the package of cream cheese come to room temperature.
  • Buzz ¼ cup of walnut pieces in a food processor for 5-7 seconds (or finely chop with a knife). You want walnut pieces that resemble tiny pebbles to add texture.
    ¼ cup shelled walnut pieces
  • Add the room temperature cream cheese, finely chopped walnuts, ½ cup leftover cranberry sauce, and ½ teaspoon of honey to a bowl.
    ½ cup leftover cranberry sauce, ½ teaspoon honey*, 1 package cream cheese
  • Combine with a hand mixer on medium speed. This should take around 45 seconds.
  • That's it! Spread over a fresh bagel or English muffin.

Notes

*If you think the leftover cranberry sauce cream cheese spread is sweet enough you can leave out the honey. Instead of honey, you could also you an equal amount of agave nectar.  

Nutrition

Calories: 203kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 120mg | Potassium: 78mg | Fiber: 1g | Sugar: 9g | Vitamin A: 517IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.3mg