2 (8-ounce) packages cream cheese, softened
2 cups fresh cranberries
3/4 cup sugar
3/4 teaspoon grated orange rind
1/3 cup orange juice
1/2 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice
Garnishes: lemon rind strips, orange rind strips
Beat cream cheese at medium speed of an electric mixer until creamy; spread into bottom of a 2-cup mold lined with plastic wrap. Cover and chill at least 8 hours.
Combine cranberries and next 5 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 3 to 5 minutes or until cranberry skins pop; cool. Cover and chill at least 8 hours.
To serve, unmold cream cheese onto a serving plate. Stir cranberry relish mixture, and spoon over cream cheese. Garnish, if desired. Serve with Orange Shortbread or other assorted shortbread cookies. Yield: 20 to 25 appetizer servings.
