These bite sized cranberry tartlets put your grandmother’s cranberry sauce on a whole new level.
The Chipper Chef Lindsey Joy brings this recipe to life with fresh cranberries and raspberries.
For more recipes or to sign up for cooking classes with Lindsey visit thechipperchef.com
Cranberry Raspberry Sauce
1 cup raw cranberries
1 cup raspberry jam
1 Tbsp Brown Sugar
1 Tbsp Balsamic Vinnegar
Combine cranberries and raspberry jam in a smal pot. Simmer over medium heat, stirring occasianlly, until cranberries pop and the sauce becomes slightly thickened. Remove from heat and stir in brown sugar and balsamic vinegar.
Cranberry Brie Fillo Cups
1 c Cooked Cranberry Raspberry Sauce
Brie, cut into 1cm cubes, 12 cubes
12 Toasted Pecans
3 Sheets of Fillo Dough
1/4 melted butter
Mint for garnish
Place one sheet of the fill dough on a cutting board. Brush the sheet with butter. Repeat the process with the next two layers of fill dough. Using a pizza cutter, slice the fillo rectangle into 12 equal pieces and gently place each piece into a small cup muffin pan. Place one cube of the brie into each muffin cup. Top the brie with a toasted pecan. Place a tsp of cranberry sauce on top. Bake in a 400 degree oven for 6-8 minutes until the dough is golden and the cheese is bubbly. Remove from the oven and garnish with the mint. Serve/gobble up immediately.
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