Whipped Goat Cheese with Cranberries & Rosemary Hot Honey

Rosemary Hot Honey

• ½ cup honey
• 2 tablespoons rosemary leaves, roughly chopped
• ½ tablespoon crushed red pepper flakes (1 tablespoon for more spice)

Cranberries (or store-bought)

• 12 ounces fresh cranberries
• ¾ cup packed brown sugar
• 1 orange, juiced (about ¼ cup)
• ½ cup water
• ½ teaspoon vanilla extract

Whipped Goat Cheese

• 12 ounces goat cheese (not crumbles)
• ¼ cup Old Home Plain Greek Yogurt
• 1 ½ tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• pinch of salt

Rosemary Hot Honey:

1. Add the honey, rosemary and crushed red pepper flakes to a small saucepan. Heat over medium-low heat until the honey begins to lightly simmer. Let simmer for a minute, then remove from the heat. Give the honey a quick mix and let rest for 15-30 minutes while you make the cranberries and whipped goat cheese.
2. Strain through a fine wire-mesh sieve into a small jar or bowl. It’s easier to strain warm honey, so you can quickly reheat it on the stove before straining. Discard the rosemary and pepper flakes.

Cranberries:

1. Combine all but ½ cup cranberries, orange juice, brown sugar and water in a medium saucepan over medium-high heat, and bring to a boil. Reduce heat to a light simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
2. Remove from the heat and stir in the remaining ½ cup cranberries and vanilla extract. Cranberry sauce will continue to thicken as it cools.

Whipped Goat Cheese:

1. Meanwhile, to make the whipped goat cheese, add all the ingredients to a food processor and pulse until smooth and creamy. Spoon the whipped goat cheese into a serving bowl.
2. Add the cranberry sauce over the goat cheese and drizzle with lots of rosemary hot honey. Serve with crispy baguette or crackers.