4 ounces cream cheese, softened at room temperature
2 tablespoons heavy cream
1 cup fresh or frozen cranberries
1/4 cup maple syrup
1 tablespoon orange juice
1 teaspoon orange zest
1/4 cup chopped pecans
Fresh rosemary sprigs for garnish
Instructions
In a medium mixing bowl, combine the softened cream cheese, Boursin cheese, and heavy cream. Use a hand mixer or a whisk to beat the mixture until it is light, fluffy, and completely smooth. This process usually takes about two to three minutes of vigorous mixing to incorporate enough air for that cloud-like texture.
Place the cranberries, maple syrup, orange juice, and orange zest into a small saucepan over medium heat. Simmer the mixture for about five minutes, or until the cranberries begin to pop and the liquid thickens into a glossy sauce. Remove the pan from the heat and let the mixture cool slightly so it does not melt the cheese base.
Spread the whipped cheese mixture into a shallow serving bowl or onto a small wooden board. Create a small well in the center with the back of a spoon. Pour the warm cranberry sauce over the top of the cheese, letting it swirl naturally into the dips and curves of the whipped base.
Sprinkle the chopped pecans over the top of the cranberry sauce for a bit of texture. Finish the dish with a few small sprigs of fresh rosemary to add a pop of green and a wonderful holiday aroma. Serve immediately while the sauce is still slightly warm.
