Thanksgiving is in three days and whether you are hosting or guest-ing it, here is my one and only Thanksgiving pro-tip. Make homemade cranberry sauce. There is zero chopping and minimal prep; toss all the ingredients in a saucepan and cook. Easy and impressive. Cranberry sauce should be homemade and should be made a few days in advance and stored in the fridge until dinner time.
But let’s be fancy and not wait until the turkey is carved to indulge in some cranberry sauce; make adorable little bites filled with all the flavors of dinner in a tiny, cheesy bite. If you’re hosting this is the perfect appetizer to have that early guest put together (I’m always that early guest) and if you’re a guest, this is a delightful treat to set out before the main meal.
I made the cranberry sauce tart, because that’s the way I like it, if you prefer a sweeter sauce add more orange juice instead of water and more sugar. Do your self a favor and make a double batch of cranberry sauce, half for these bites and half for the turkey. All my prep work for Thanksgiving is done now! I’m going to sit back, bring the wine and enjoy! Happy Thanksgiving!Print the Recipe!
Cranberry Brie Bites
Yield – 30-40 bites + extra cranberry sauce
12 ounces fresh cranberries
1/2 cup orange juice
1 1/2 cups water
1/2 cup sugar
zest of one orange
pinch of salt
1/2 nutmeg, freshly grated
1/4 teaspoon cinnamon
1/2 pound brie cheese cut into small pieces
melba crackers, I used sea salt
- Cranberry Sauce – Add the cranberries, orange juice, water, sugar, zest, salt, nutmeg, and cinnamon to a medium saucepan and heat until the mixture boils and the cranberries burst. Continue to cook and stir until the mixture thickens.
- You can use the mixture straight away warm or cool completely.
- Assembly – Place a small piece of brie on a cracker and spoon about 1/2-1 teaspoon of cranberry sauce on top of the brie. Sprinkle with dried sage.