What are the ingredients in the tastefully simple cranberry tangerine cheese ball?

When I make cheese balls three ingredients remain the same, cream cheese, butter, and milk. To that is usually added a cheese (cheddar, jack, swiss...etc.), spices, and fruit and/or nuts. Then it is rolled in some sort of crumb, often chopped nuts.

For a cranberry-tangerine cheese ball I would probably use swiss cheese, or jack cheese, a cherry flavoring [if using swiss] or orange flavoring, dried cranberries (chopped), tangerine zest{more difficult than zesting Oranges}, maybe a little squeezed and well drained tangerine pulp (too wet and the ball turns to mush), and a chopped walnut coating. If this sounds right to you, then we're good.

**Recipe (for any cheese ball):

1 package (8 oz.) cream cheese, softened

2 tablespoons butter, softened

2 tablespoons milk

1 cup shredded cheese (8 oz. by weight), or more

1/2 tsp flavoring (worcestershire sauce gives a smoky flavor, interestingly)

spices to taste (paprika gives an orange tint)

1/4 cup dried fruit or nut (optional)[or fresh vegetable or herb] to mix with the cheese

Crumb or chopped nut coating[enough to coat the ball]

- mix all ingredients together except coating [if it's dry and crumbly add milk a tsp at a time, if too wet add more shredded cheese]

-shape ball or log and refrigerate it wrapped in wax paper

- after about 1 hour [as it hardens but isn't solidified] unwrap it and roll it in the coating

-wrap it in wax paper and refrigerate over night

-warm cheese ball at room temperature about an hour before serving.{by now it'll be solidified and won't lose it's shape.}