The Best Cream Cheese Appetizer
Sweet | Tangy | Perfect
This sweet and tangy sauce is perfect served over a block of cream cheese. A favorite in my neighborhood when I was a kid, no holiday gathering was complete without some "cream cheese and red sauce."
This recipe is straight out of a magazine from the 1970s, and it relies on lots of bottled and canned ingredients that don't sound like they should go together. But they do, and it is magic!
Here's what you'll need to make the best thing that ever happened to a block of cream cheese!
1 1/2 tsp
It couldn't be easier to make.
Just put all the ingredients in a pan.
Serioulsy. Dump everything in, one after the other.
Stir all the ingredients together over medium heat.
Bring the sauce to a boil, stirring frequently.
Reduce the heat to keep the red sauce at a simmer.
Simmer for 10 minutes, stirring occasionally.
After 10 minutes, the sauce will be somewhat reduced and a very bright red. Allow it to cool for a few minutes.
Transfer it to a container, cover, and refrigerate for several hours. This allows the flavors to marry, plus the sauce is better chilled.
Place a block of cream cheese on a serving platter and pour a generous amount of sauce over it. Serve with your favorite crackers, spreading some cream cheese and sauce on as generously as you like!
Each recipe makes enough sauce to pour over 2-4 blocks of cheese, depending on how generous you are.
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