Holiday Cranberry Orange Whipped Ricotta
This Holiday Cranberry Orange Whipped Ricotta is creamy, light, and full of bright seasonal flavor. Sweet, tart cranberries and fresh orange pair perfectly with the smooth whipped ricotta, creating an easy appetizer that comes together with just a few simple ingredients.
Equipment
- Food processor
- Sauce pot
- Zester/cheese grater
- Silicone spatula
- Service bowl
Ingredients
- 15 oz Ricotta cheese, low fat or whole milk (425g)
- 2 tsp Olive oil (10g)
- 1¾ tsp Salt (10g)
- 12 oz Bag of Cranberries (340g)
- Orange zest from one orange
- Orange juice from ½ an orange
- 1 cup Granulated sugar (200g)
- Triscuits or crackers
Instructions
1. Make the Cranberry Orange Jam
- In a large pot, add a 12oz bag of cranberries, the zest of one large orange and the juice of half a large orange, and one cup of granulated sugar.
- Simmer on low-medium heat until the juice from the cranberries and the melted sugar reduces. The cranberries should prune and the sauce should start to thicken.
- Once the jam is made, take it off the heat and allow it to completely cool. If you're in a hurry, transfer it to a container and put it in the fridge for 15 - 20 minutes.
2. Whip the Ricotta
- In a food processor, add a 15oz container of ricotta cheese. I used low fat but you can use whole milk if you prefer.
- Add 10g of salt to the cheese and pulse. While you pulse, slowly add 10g of olive oil to the cheese. This is what is going to smooth everything out.
3. Assemble the Appetizer & Enjoy!
- Transfer the whipped ricotta to a bowl then place the cranberry jam on top.
- For added citrusy flavor, add more orange zest on top and enjoy with triscuits or any crackers you have on hand.
Notes
Storage
Depending on how many people you are making this appetizer for, you might have some extra ricotta or jam left over. I recommend storing them separately so both will last longer. Cranberry Orange Jam - I recommend storing the jam in the fridge in an airtight container for up to 3 - 5 days. Whipped Ricotta - You can store the whipped ricotta in the fridge in an airtight container for up to 3 days.Tips
- Don't be alarmed by the saltiness of the whipped ricotta. Once the sweet cranberry jam is added on top it will be the perfect salty sweet combination.
- If you want the ricotta to also taste sweet, swap out the olive oil with honey.
- Swap out the cranberry and orange for seasonal fruits any time of year. This appetizer can be enjoyed all year round.