Ingredients
10ozmaraschino cherries
24ozcream cheese,(3 blocks) softened
2tbspsugar
1orange,zested
½tspground ginger
1cuppecans,chopped
Preparation
Drain the cherries, then rinse them very well.
Chop the cherries, rinse them again, and dry them with a paper towel until the paper towel is not becoming red every time it touches them. (The cherries must be very dry and well rinsed).
In a stand mixer (or a large bowl with a hand mixer), beat the cream cheese, sugar, orange zest, and ground ginger until well combined, then barely fold in the cherries.
Scoop the cream cheese mixture onto a large 15×30-inch piece of plastic wrap.
Shape the cream cheese into a log-like mixture, then close the plastic wrap over it. Twist the edges in opposite directions to have a tight log shape.
Refrigerate for at least 1 hour.
Remove the cheese from the refrigerator and unroll from the plastic wrap, then roll it in the pecan pieces until well coated.
