1. SPARKLING CRANBERRY BRIE BITES
2 cups fresh cranberries
1 cup good maple syrup
1 cup organic granulated sugar
8 oz. Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish
Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.
Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.
2. CRANBERRY AND WALNUT PINWHEELS
1 cup dried cranberries
1 cup chopped walnuts
1/2 cup sugar
zest of 1 orange
2 refrigerated pie crusts
2 tablespoons butter , melted
1 whole egg
2 tablespoons water
Preheat oven to 400.
Line a baking sheet with parchment paper and set aside.
Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
On a lightly floured surface roll out the pie crusts into two squares.
Generously brush the pie crusts with the melted butter.
Spread the cranberry filling on top of the pie crusts.
Roll each pie crust into a log.
Pinch the edges to seal.
Combine the egg and water in a small bowl and beat until well blended.
Brush each log with the egg mixture.
Carefully cut each log into 10 slices.
Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
Bake for 12 to 15 minutes, or until golden brown.
Place pinwheels on a cooling rack.
Spread a teaspoon, or more, of the honey on each pinwheel.
Let cool before serving.
If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting.
3. SPICY CRANBERRY SALSA CREAM CHEESE DIP
1 (12-ounce) bag cranberries, fresh
1/2 - 3/4 cup white sugar
1 cup cilantro, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 pinch salt
1 block cream cheese (for serving)
Place cranberries in bowl of a food processor and pulse until finely chopped. Add sugar and stir to combine. Add cilantro, green onions, jalapeño, salt and the juice of one lime. Place in glass dish and refrigerate at least 4 hours or overnight.
Place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top. Serve with crackers or bread.
4. CRANBERRY CREAM CHEESE CRESCENT BITES
4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1 tablespoon chopped fresh chives
1 teaspoon finely diced seeded jalapeño chile
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
Unroll dough on work surface. Press into 12x8-inch rectangle. Firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
Bake 11 to 13 minutes or until golden brown. Serve warm.