*From Diane Bianco’s recipe book, “Let’s Party in Maine”*½ cup dried cranberries2 tablespoons brandy or Cognac8 ounces cream cheese1 cup grated Stilton cheese1 teaspoon Worcestershire sauce½ cup chopped walnuts or pecans1 cup chopped Italian parsleyFirm crackers1. In a small bowl, soak the cranberries in the brandy or Cognac for about 10 minutes.2. In a food processor or electric mixer, process the cream cheese, Stilton, and Worcestershire together until smooth. Stir in the cranberries and the soaking liquid.3. Combine pecans or walnuts in a small bowl. Tear off a sheet of plastic wrap about 15 inches long and place on a work surface. Scrape cheese mixture onto wrap and use the wrap and your hands to shape into a log about 1 ½ inches in diameter. Open wrap, sprinkle log evenly with the walnut-parsley mixture and re-roll tightly to seal. Refrigerate for at least 4 hours. (Can be made up to 1 week ahead) Bring log to room temperature. Place on a platter and serve crackers.