Whipped Ricotta with Cranberries and Pistachios

Name: Whipped Ricotta with Cranberries and Pistachios
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 15 oz whole milk ricotta; 8 oz fresh cranberries; 4 tbsp honey; 0.25 cup water; 1 piece lemon zest; 2 tbsp chopped pistachios; crusty bread or crackers

15 mins prepServes 6

If you need a delicious thanksgiving appetizer or have lots of cranberry sauce left over, you need try this whipped ricotta with cranberries and pistachios.

6 servings

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Instructions

To a saucepan add the cranberries and 2 tablespoons of honey. You can definitely add more if you want it less tart. Add 1/4 cup of water and allow the cranberries to release their juices on medium low heat for about 5 mins. Once the cranberries have bursted, smash a little, remove from the heat, and allow to cool. To a food processor add the ricotta, lemon zest, and 2 tablespoons of honey. Whip until smooth and creamy. Grab a plate and add the whipped ricotta. Top with the cranberry sauce, a drizzle of honey, and the chopped pistachios.

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Whipped Ricotta with Cranberries and Pistachios

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