In the Kitchen

Linkie's Cranberry Chutney Cheese Ball

Celebrity Chef Linkie Marais joined The Rhode Show Friday, to make a Cranberry Chutney Cheese Ball. 


Cranberry Chutney Ingredients: 

2 cups dried cranberries (craisins)

3⁄4 cup dried apricots

1⁄2 cup dried blueberries

3 1⁄2 cups cranberry juice

1⁄4 cup light brown sugar

1 red onion

3 cloves garlic

1 lime

1-2 Tbsp balsamic vinegar

1⁄2 tsp kosher salt

1⁄2 tsp black pepper

2 1⁄2 Tbsp fresh rosemary (chopped)


Cheese Ball Ingredients: 

1 (8 oz.) Cream Cheese (room temperature)

2 cups Sharp White Cheddar Cheese

1⁄2 cup Cranberry Chutney (recipe on bottom)

1⁄2 tsp. Italian Seasoning

1⁄2 tsp. Paprika

1⁄2 tsp. Salt

1/8 tsp. Ground Black Pepper

1⁄2 cup Craisins

1⁄2 cup Walnuts


Cranberry Chutney Method: 

1. Sauteed onions in medium saucepan with some olive oil until translucent.

2. Add all other ingredients.

3. Cook on high until the mixture comes to a boil.

4. Boil on high for 3-5 minutes, then turn heat down to medium and boil for an additional 10-15 minutes or until mixture thickens.

5. Cool down and use room temperature or heated up.


 Cheese Ball Method: 

1. Beat cream cheese and cheddar cheese together.

2. Add chutney and seasonings and mix until all ingredients are blended well.

3. Place craisins and walnuts into a food processor and pulse until it is chopped finely.

4. Tear off a piece of plastic wrap (11” long). Pour walnut craisin mixture on wrap.

5. Scoop cheese mixture on top of walnut mixture and roll into a ball, coating with the walnut mixture as you go.

6. Wrap cheeseball firmly and refrigerate until set up (about 1 hour).

7. Serve with crackers of your choice.

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