I'm super excited for the National Peanut Festival tomorrow. I'mma get me a corndog and about 15 other fried foods. Maybe not 15. But it's a fair, so I have to indulge. I'm pretty sure it's illegal not to. Obvi I had to run today to even think about gettin' my fair on tomorrow. Word. We might even ride the Scrambler!
This cranberry-cinnamon goat cheese spread is an indulgence I'm way okay with. I stumbled upon it over a year ago at a grocery store. You could buy it ready made, and it'd be totally delicious. It's also cheaper and easier to make yourself. So that's what I did. It's a touch different from the store-bought version, but the key elements that I love are there.
Cupcake Red Velvet because it has these chocolate notes that I thought would play really well with the rest of the ingredients.
Cranberry-Cinnamon Goat Cheese Spread (serves 2-3)
1/8-1/4 c dried cranberries (to taste)
1/2 tsp cinnamon, plus more for mixing
1/4 c red wine (water may be substituted)
4 oz creamy goat cheese, room temperature
Crackers for serving
- Put cranberries and cinnamon in a heat-proof bowl. Heat wine in a small saucepan until it comes to a boil. Then pour the wine over the cranberries and let sit 5-10 minutes.
- Drain cranberries (drink the wine) and mix in goat cheese. Sprinkle a little extra cinnamon over the mixture and stir it in. Serve with crackers.