Cranberry Walnut Cheese Ball

Diane phillips; serve with apple slices (dipped in lemon water to keep from browning) and wheat crackers.

Soak the cranberries in the sherry for 10 minutes.

In a food processor , process the cream cheese , cheddar cheese , and worcestershire together until smooth.

Stir in the cranberries and sherry.

Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball.

Combine the walnuts and parsley in a small bowl , pat over the cheese log or ball and roll until it is completely covered.

Do-ahead--at this point , refrigerate for at least 4 hours and up to 1 week to let the flavors develop , or freeze for up to 6 weeks.

Defrost in the refrigerator overnight and bring to room temperature before serving.

unsweetened dried cranberries, sherry wine, cream cheese, sharp white cheddar cheese, worcestershire sauce, walnuts, fresh italian parsley