This popular, easy-to-make recipe is a great nibble for parties! It uses our recipe for Mrs. Wolff’s Cranberry Sauce, but whole berry cranberry sauce in a can will do in a pinch. Mrs. Wolff’s cranberry sauce recipe makes 3 cups, so you’ll have some left over after you make the cups!
Cranberry & Brie Cups
(For Cranberry Sauce)
- 12 oz fresh cranberries
- 1 cup sugar
- 1 cup water
- 1 navel orange with peel, diced
- ¾ cup walnuts, finely chopped
(To make cups)
- 1 8oz tube crescent dough
- cooking spray
- 1 wheel of brie
- ½ cup cranberry sauce
- To make cranberry sauce (this can be done days ahead of time!): Place all ingredients in a saucepan. Boil gently for 10 minutes. Transfer to a bowl and cool completely to room temperature. Refrigerate until ready to serve. Sauce will thicken as it cools.
- Preheat oven to 375° and grease a mini muffin tin with cooking spray. Roll out all of the crescent dough on a piece of parchment paper. Pinch together the seams so that it is no longer perforated. Cut into 24 equal squares. Gently place one square in each muffin tin slot.
- Cut the brie into small (half inch) pieces and place one inside each crescent dough square. Top with a small spoonful of the cranberry sauce.
- Bake about 15 minutes, or until the pastry is golden brown. Remove from the oven and let cool for a few minutes before carefully removing them from the tins. You will probably have to scrape around the sides in spots where the cranberries or brie have spilled over. Serve warm (though room temperature is pretty good, too!)