Cranberry Brie Bites Recipe

Cranberry Brie Bites are a tasty treat for any social gathering or holiday get together. Its an easy snack recipe you can make even easier by substituting canned cranberry sauce for the filling. The creaminess of the cheese and the tartness of the cranberry are a great combination. We use chopped pecans for this party recipe, but use whatever kind of nuts you like.
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What you need for Cranberry Brie Bites

CRANBERRY SAUCE
CRESCENT DOUGH SHEETS
BRIE CHEESE
PECANS
ROSEMARY
OIL or BUTTER


How to Make Cranberry Brie Bites

This cranberry brie cheese recipe is super simple and adjustable. We use homemade cranberry sauce, but you can easily substitute canned cranberry sauce if you like.

For Homemade Cranberry Sauce you will Need

2 8oz bags CRANBERRIES (fresh or frozen)
cup SUGAR
1-2 ORANGES (entire zest and juice)
2 CINNAMON sticks

To make cranberry sauce, add all ingredients into a sauce pot. If you dont feel like zesting the orange, you can cut the peel into strips and add the entire peel into the simmer. Simmer over medium low heat until cranberries burst and the sauce thickens, about 20 minutes. Remove the cinnamon sticks and orange peels before serving.

These cranberry brie bites are mini bites, so you will need a mini-muffin tin. A muffin pan is not hard to find at a thrift store, or check here for current mini-muffin tin prices on Amazon.

Lightly grease the cups of your muffin tin with butter or oil.
Finely chop fresh rosemary. You can use whole sprigs of rosemary for a more decorative look, but we prefer to chop the rosemary for easier eating and flavor distribution.
Chop the nuts. Use pecans, walnuts, cashews, or whatever nut you prefer.
Open the crescent dough and spread dough out on a floured surface.
Lightly roll the dough out and cut into as many squares as your mini-muffin tin will accommodate.
Place a dough square into each muffin cup and mold into the tin.
Cut and place your brie cheese into squares that will fit comfortably into each dough cup.
Add a dollop of cranberry sauce into each cup.
Top with a sprinkling of chopped nuts and rosemary.
Place the muffin tin into an oven preheated to 350 degrees Fahrenheit.
Bake 15-20 minutes until the pastry is golden brown around the edges.
Remove from the oven and promptly devour.

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