Cranberry-Orange Chutney with Cream Cheese

Ingredients:

2 packages (8 ounces each) cream cheese, softened

2 cups cranberries

1 cup granulated sugar

1 tablespoon plus 1 teaspoon lemon juice

1 teaspoon lemon zest

1/4 cup orange juice

1 tablespoon orange marmalade

Directions:

Line a 2-cup mold or cereal bowl with damp cheesecloth, letting cloth hang over edges. Firmly press cream cheese, one spoonful at a time, into prepared mold. Fold cheesecloth over top; cover and chill for 6 hours.

In a small saucepan, combine cranberries, sugar and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer for 20 minutes. Remove from heat; add lemon zest, orange juice and marmalade, stirring until blended. Cool mixture to room temperature.

Unmold cheese onto serving plate. Remove cheesecloth; spoon cranberry sauce over cheese. Serve with a wide variety of crackers. Yields 20 appetizer servings.