Name: Cranberry Cream Cheese Spread
Ingredients: 2 cups fresh or frozen cranberries, thawed; 5 Tbsp. granulated sugar; 2 Tbsp. brandy; 2 (8-oz.) pkg. cream cheese, room temperature; 6 Tbsp. heavy cream; 2 tsp. finely grated lemon zest; 1/4 tsp. kosher salt; 1 Tbsp. sliced almonds or crushed walnuts; 2 tsp. finely sliced scallions; 1/2 tsp. freshly ground black pepper (optional); Extra-virgin olive oil, for drizzling; Assorted crackers or bagel chips, for serving

Ingredients

2 cups fresh or frozen cranberries, thawed
5 Tbsp. granulated sugar
2 Tbsp. brandy
2 (8-oz.) pkg. cream cheese, room temperature
6 Tbsp. heavy cream
2 tsp. finely grated lemon zest
1/4 tsp. kosher salt
1 Tbsp. sliced almonds or crushed walnuts
2 tsp. finely sliced scallions
1/2 tsp. freshly ground black pepper (optional)
Extra-virgin olive oil, for drizzling
Assorted crackers or bagel chips, for serving

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Instructions

In a small saucepan over medium-high heat, bring cranberries, sugar, and 1/2 c. cold water to a simmer. Cook, stirring occasionally, until liquid has reduced into a thickened saucy consistency and cranberries have burst, 12 to 14 minutes.
Add brandy and cook, stirring occasionally, until most of the liquid is evaporated, about 2 minutes more. Transfer to a medium heatproof container or bowl and let cool.
Meanwhile, in a large bowl, using a handheld mixer on low speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese, heavy cream, lemon zest, and salt, increasing speed to high, until smooth and fluffy, about 1 minute.
Dollop cream cheese mixture into a serving bowl. Spoon cranberry sauce over. Sprinkle with almonds and scallions; season with pepper (if using). Drizzle with oil. Serve with crackers alongside.