Maple Pecan Goat Cheese
With Cranberry Jam

10 minutes
13 minutes
  • 1 1/2 cups fresh cranberries
  • 1/2 cup water
  • 1/4 cup pure maple syrup
  • 1 teaspoon minced fresh thyme
  • 1/8 teaspoon salt
  • 1/2 cup raw pecans, finely chopped and divided
  • 2 teaspoons pure maple syrup
  • 3-4 tablespoons thinly sliced green onion
  • 8 ounces goat cheese
  • Food Should Taste Good™ Sweet Potato Tortilla Chips
  1. For cranberries: Add the cranberries, water, maple syrup and thyme to a small saucepan and mix to combine. Set the pan over medium high / high heat and allow the mixture to come to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 minutes, until the cranberries have mostly popped / broken down and the mixture resembles a loose jam (it will thicken as it cools). Remove from the heat and use the back of a wooden spoon to smash any cranberries that have not popped. Allow to cool to room temperature.
  2. For goat cheese: While the cranberries are cooling, add 2 tablespoons of the chopped pecans to a medium bowl, along with the goat cheese, maple syrup, green onions and salt. Mix until well combined (I like to use a large serving fork here to help smash / mix it together).
  3. Form the goat cheese mixture into a smooth round ball, then roll the ball in the remaining pecans to coat with a thin layer. Wrap the ball in plastic wrap and chill in the refrigerator until ready to serve.
  4. To serve: Spoon the cranberry jam onto a serving plate in an even layer. Place the goat cheese ball in the center. Serve with a cheese / butter knife and plenty Food Should Taste Good™ Sweet Potato Tortilla Chips.
  5. Notes: Both the jam and goat cheese ball can be made in advance. Store the jam in an airtight container in the refrigerator and keep the goat cheese ball well wrapped in plastic wrap (and chilled as well). Let the jam come back to room temperature before serving.