Cranberry Cracker Bites Recipes

SPARKLING CRANBERRY AND BRIE BITES

Steps:

• Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
• The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
• To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

CRANBERRY CRACKER BITES

Steps:

• Top crackers with remaining ingredients.

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

CRANBERRY-CHEESE BITES

Steps:

• In large saucepan, heat cranberries, jelly, sugar, water and pepper flakes to boiling over medium-high heat, stirring often. Reduce heat; simmer 10 to 15 minutes, stirring often, until cranberry skins begin to split and mixture begins to thicken. Remove from heat; stir in chopped rosemary. Cool completely, about 45 minutes.
• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
• Increase oven temperature to 375°F. Spray cookie sheet with cooking spray. Place phyllo shells on cookie sheet; place 1 cheese cube in each shell. Bake 5 minutes or until cheese is melted. Top with 1/2 teaspoon cranberry mixture, 1 toasted pecan half and 1 rosemary leaf. Serve immediately.