Place over medium-high heat and stir to combine. Bring to a rolling boil, stirring occasionally. Reduce heat to medium-low and cook about 10 minutes or until mixture is thickened. Set aside to cool slightly.
Meanwhile, spread softened cream cheese into bottom of a shallow serving dish.
Pour cranberry mixture over softened cream cheese. Garnish with fresh rosemary. Serve warm or at room temperature. Can be made ahead and refrigerated. Bring to room temperature before serving.
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Bold Boost #14: Pour ½ cup of Holland House® White Cooking Wine in your pan during the last two minutes of roasting for juicy chicken bursting with flavor.