Today I’m sharing with you one of my very favorite recipes. I’ve been making some variation of savory cranberry brie bites at my Christmas party for something like fifteen years! I know we’re not that close to Christmas, but I wanted to share this now in case you need a finger food for Thanksgiving. Cranberry sauce is one of those things that I’ve never really liked at dinner, but I love in these little bites. I guess it’s the portion size? Or maybe it’s that this particular recipe for the sauce leans more towards the savory than the usual cranberry sauce. I start by sauteeing
Not that I have any problem with the usual cranberry sauce. I love either an cran-apple or cran-orange sauce over vanilla ice cream. I just don’t want something so sweet on my plate at the same time as my mashed potatoes! (In case it’s not clear, this bitch loves her some mashed potatoes.)
Savory Cranberry Brie Bites
- two tablespoons olive oil
- pinch of salt
- one onion, diced
- two sprigs of rosemary, minced
- one bag of cranberries, rinsed
- one cup sugar
- a wedge of brie
- 2 boxes mini Filo shells
Preheat oven to 325F.
Sautee the onion, salt, and rosemary in olive oil over medium heat.
Once the onions are translucent and softened, reduce heat and add the bag of cranberries.
Stir in the sugar.
Cook on low until you have what looks like cranberry sauce. Clearly I should have taken a picture at this point, but I am a fool.
Cut the brie into small chunks that will fit into your filo cups. Line up your filo cups on a cookie sheet and place one chunk of brie in each cup.
Spoon a dollop of cranberry sauce into each cup.
Bake about ten minutes or until the brie melts.