Creamy Cheese Spread with Brandied Cranberries

1 (8 oz) pkg low fat cream cheese (Neutchatel), softened

1 oz (1/4 cup) crumbled blue cheese

4 oz (1 cup) shredded white Cheddar cheese

1 T chopped onion

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

3 T frozen apple juice concentrate, thawed

3 T brandy or cranberry juice

Line flat shallow 1 1/2 cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion. Cover; process until well blended. Spoon cheese mixture into lined dish; smooth top, Cover; refrigerate.

In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. remove from heat; cool 5 minutes. Stir in brandy. Cover and refrigerate 30 minutes or until cooled.

About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers. 12 servings.