My sister made this recipe for Thanksgiving this year and they are crazy addicting. I made them for my open house and they were a big hit. I like to make my own homemade cranberry sauce but if time is an issue you can definitely used a pre-made whole berry cranberry sauce.
- 1/2 bag fresh or frozen cranberries
- 1/2 cups sugar
- 1 tablespoon water
- zest from half an orange
- 1 tube of original crescent rolls
- 1 wheel of Brie cheese
- cranberry sauce
- rosemary sprigs, optional
Start by combining all of the cranberry sauce ingredients in a sauce pan and cook over medium to low heat for about 20 minutes, stirring frequently. You want the cranberries to burst and the sauce to reduce down to a pretty thick consistency. From here you can use the sauce immediately or, if you are making this in advance, put it in a container and store in the fridge.
When you are ready to assemble the bites, preheat the oven to 375. Roll out your crescent rolls on a piece of wax paper, pinching all the lines to make one smooth sheet. I like to take a quick rolling pin to the sheet to make it an even thickness. Using a sharp knife or pizza cutter, cut the sheet into 24 pieces and fill each slot in an ungreased mini muffin pan. Put a piece of brie cheese (without wax) into each slot and top with cranberry sauce. Bake for about 15 minutes, or until golden and bubbly.