Red Wine & Orange-Cranberry Cambozola with Pepita Dust

In a medium pot, combine cranberries, orange zest, and petite sirah. Cook on low heat until wine is cooked out and dry. Transfer mixture to a food processor, pulse until you achieve a  chutney-like texture. Set aside and let cool. 

In a large bowl, combine orange-cranberry mix with cambozola until evenly incorporated. Set aside. Either in a storage bag or a food processor, crush pepitas. Roll ½ tbsp sized balls of the cambozola mix into the pepita dust. Optional: garnish with a pomegranate seed.