Remove goat cheese from refrigerator and let sit at room temperature for 10 min.

Stir together cranberries, red wine, water, agave, pepper jelly (or diced jalapeno) and orange zest in a medium sauce pan, over medium-high heat. Bring to a boil and reduce heat to medium-low. Stirring occasionally, let cranberry mixture simmer until liquid is reduced by ¾. Cranberries will “pop” during this process and break down causing the mixture to thicken. Remove from heat and let cool for approx. 15 min.

While cranberries are cooking, prepare the goat cheese. Place the sliced almonds on a small plate or in a shallow dish , roll the goat cheese in the nuts, gently pressing to adhere the nuts to the cheese, until all sides of the log are evenly coated.

Place goat cheese log on a serving plate and drizzle the top with honey. When cranberries are cooled, spoon over cheese log. Garnish with fresh chopped cilantro.

Serve with a sliced baguette or crackers.