Ingredients

1 tbsp butter

1 shallot (finely chopped)

12 oz cranberries (fresh)

1 orange (zested and juiced)

1 cup honey (add ¼ cup more if you prefer it sweeter)

1 to 2 tbsp chipotle in adobo (start with 1 tbsp and adjust to taste)

¼ cup raspberry preserves

1 pinch kosher salt

4 oz cream cheese (room temp)

16 wedges Laughing Cow cheese (room temp)

8-10 sage leaves

3 tbsp toasted almonds (chopped)

chives (finely chopped)

1 pinch flaky salt

olive oil (for frying and drizzling)

chips (for serving)

Instructions

Step 1: Warm a saucepan over low heat and melt the butter. Add the finely chopped shallot and sauté for 4-5 minutes, stirring often, until soft and translucent. Add the cranberries along with the orange zest and juice. Cook until the berries begin to burst, then use the back of your spoon to crush them and release their juices.

Step 2: Stir in the honey, chipotle in adobo, raspberry preserves, and a pinch of kosher salt. Let the mixture cook for another 3-4 minutes over medium-low heat until slightly thickened. Remove from heat and cool completely.

Step 3: Bring the cream cheese and Laughing Cow wedges to room temperature. Add both to a food processor and whip until smooth and fluffy. Transfer the whipped cheese to a piping bag.

Step 4: Heat a shallow layer of olive oil in a small pan over medium heat until it reaches 350℉ (175℃). Fry the sage leaves until they turn deep green and nearly translucent, about 30 seconds to 1 minute. Watch carefully to avoid burning. Transfer the fried sage leaves to a paper towel to drain.

Step 5: To assemble, pipe the whipped cheese onto a serving plate in a back-and-forth S pattern. Spoon the cooled cranberry sauce between each layer of cheese. Finish by sprinkling with chopped chives, toasted almonds, fried sage leaves, a light drizzle of olive oil, and a pinch of flaky salt. Serve immediately with chips and enjoy.

Tips & Variations

Adjust the chipotle in adobo to your preferred heat level, starting with less and adding more as desired.

For a nut-free version, omit the toasted almonds or substitute with sunflower seeds.

Serve with pita chips, crackers, or sliced baguette for variety.

Allowing the cranberry sauce to cool completely before assembling helps keep the cheese mixture fluffy and stable.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. Thaw them slightly before cooking, but there’s no need to fully defrost as they will break down during cooking.

What can I substitute for Laughing Cow cheese?

If you don’t have Laughing Cow cheese, you can use a mild cream cheese or a soft, spreadable cheese like Neufchâtel. The texture may be slightly different but still creamy and delicious.