2-8oz. cream cheese
5 Tbsp. (6 oz.) orange marmalade with champagne or you can just use orange marmalade
4 Tbsp. (4 oz.) cranberry chutney
½ cup chopped pecans
Pecan halves or 1 cup chopped pecans
Mix all ingredients together except pecan halves or 1 cup chopped pecans and shape into pinecone, 1 large ball or 2 small balls. Place on wax paper and chill for 3-4 hours. Re-shape into better form and then cover with pecan halves for pinecone (with rosemary at top) or roll ball(s) in chopped pecans. Serve with crackers or wheat thins.
Lisa’s Notes: This cheese ball reminds me of spiced cider or something we used to call wasil. The North Carolina pecans really make this recipe.