I’ve gotta admit, I’m not a huge fan of cranberry sauce. I’ve found though that I have more of a tolerance for it as I’ve gotten older (maybe it’s my taste buds dulling down), and I’ve found that it’s sooo much better homemade. I still definitely wouldn’t miss it if it didn’t make an appearance on my Thanksgiving table, but I am trying to find ways to work it into the menu in ways that I find appetizing. And these cute little tartlets…definitely appetizing!
If you’re looking for another appetizer to add to your holiday menu, these tartlets are delicious. A little bit sweet, a little bit savory and a little bit tart! And, it’s great because you’re making cranberry sauce – an appetizer and side dish crossed off your to-do list! You’ll probably just want to double (or more, depending on much cranberry sauce you’re planning on having) the ingredients for the sauce part. And if you’re not a fan of rosemary, feel free to just leave that out entirely.
Cranberry Brie Tartlets
1/4 cup fresh squeezed orange juice
1/4 cup water
1/3 cup sugar
1 tablespoon fresh rosemary, chopped
6 oz. fresh cranberries (almost 2 cups)
phyllo pastry shells – 24 (give or take)
8 oz. brie cheese
Bring orange juice, water, sugar and rosemary to a boil in a medium saucepan, stirring occasionally. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat, side aside to cool.
Preheat oven to 350ºF. Remove pastry shells from package, set on a baking sheet. Cut the brie into small pieces and place inside the shells. Top brie with about a teaspoon of the cranberry sauce. Bake 4-6 minutes or until cheese is just starting to melt. Serve immediately.
You can make the cranberry sauce ahead and store in the refrigerator until ready to use. You can also preassemble the tartlets, and store in the fridge for up to 3 hours, then just bake right before serving.
What are some of your favorite holiday appetizers?