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Tips for Making a Holiday Charcuterie Board


It's Day 7 of Christmas recipes with Spilling the Sweet Tea and today I am spilling the tea on my tips for making a holiday Charcuterie board.

I love making a charcuterie board especially for a small gathering or holiday party. It's a fun way to offer different types of cheeses, meats, and fruit on one tray for your guests.


Tip #1 - When I making a charcuterie board, I normally go to Aldi to get my items. I have also gone to Trader Joe's in the past. These two grocery stores seem to have the most adorable items for a charcuterie board. In addition to cheeses, fruits and meats, I like adding nuts, dried apricots, tiny pickles, and honey.


Tip #2 - I also have at least three cheeses when I make a charcuterie board and at least three fruits. For the cheeses, I ALWAYS get Brie cheese. I always top my Brie with Miss Lena's Raspberry Preserves. The combination is AMAZING! I also like adding cubed cheese or either another type of cheddar cheese. It's normally white cheese or goat cheese. I like using fruits that are vibrant and color and compliment the cheeses that I selected.


Tip #3 - For the holidays, I think adding sugared cranberries to your charcuterie board is essential. They are so festive and so easy to make. Below is the recipe.


Sugared Cranberries


1/2 cup water

1 1/2 cups granulated sugar, divided

3 cups fresh cranberries, rinsed and dried


1. In a saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.

2. Stir in the cranberries to fully coat in the syrup then remove from heat and stir 1 minute.

3. Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.

4. Roll cranberries in batches in the remaining 1 cup sugar to coat. Store in air right container in the fridge.


From my family to yours, Happy Holidays from Carlena Davis of Spilling the Sweet Tea.



For more holiday recipe ideas, grab a copy of my Holiday Ebook! The ebook is only $5.99. I appreciate your support!







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