An unusual and delicious taste, with the sweet-tartness of the cranberries offsetting the tang of the blue cheese. Your guests will scoop this up like lightning! Stock up on cranberries in the fall and keep them in the freezer to enjoy cranberry dishes year-round.
Combine 8 oz. softened cream cheese with 4 oz. crumbled blue cheese, beat until smooth and creamy. Add 1 cup shredded cheddar cheese, blend. Spread onto a shallow serving plate. Cover and refrigerate for at least one hour.
Meanwhile, heat 2 tsp. veg oil in a large skillet over medium high heat. Add 1 medium onion, quartered and sliced. Stir-fry for 2-4 minutes or until tender. Reduce heat to medium low, add 1 tsp. sugar and mix well. Cook another 10-12 minutes, until soft and golden, stirring occasionally. Remove onion from pan and set aside.
In the same pan, combine 1 cup fresh or still-frozen cranberries, 1/4 c. sugar or splenda, 1/4 c. water, and cook over medium heat about 5 minutes or until berries pop and mixture thickens. Stir in onions and 1 TB. balsamic vinegar, then cool slightly.
To serve, let the cheese base come to room temperature, spoon the berry-onion topping almost to the edges, sprinkle with 1/4 c. chopped walnuts. Serve with crackers.
