Loaded with vitamins and antioxidants now is the time of year to take full advantage of all the benefits of cranberries by adding them into daily meals. Cranberries are super versatile so try them in main dishes and appetizers too. October through December is when they're at peak time and that makes cranberries perfect for all your holiday recipes.
I ended up making 2 batches and freezing one of them so all I had to do was warm them up in the oven before company dropped by but be sure to cover the little pies with foil when you do. All the wonderful spice scents filled my house again and your guests will love it!
I folded in a bit of the reserved cooking liquid from the cranberries to make a spiced cranberry whipped cream. It's optional but we like it!
CRANBERRY TANGERINE PECAN MINI PIES
1 16 oz. bag CAPE COD SELECT PREMIUM FROZEN CRANBERRIES
1 15 oz. can tangerines,drained
3/4 cup chopped pecans
3 Tablespoons brown sugar
2 Tablespoons butter
1 Tablespoon corn starch
1 teaspoon lemon juice
1 teaspoon grated tangerine zest
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package refrigerated pie crust
*Pre heat oven to 350 degrees
1. In saucepan over medium heat, add Cape Cod Select Cranberries along with all other ingredients EXCEPT tangerines and pecans.
2. Cook until thickening begins. About 3 minutes. Remove from heat and stir in tangerines and pecans. *reserve 1 Tblsp. cooked juice for whipped cream*
3. Using a 12 count mini pie tin (disposable foil tins are fine)line with pie crust, trim to fit with scissors and crimp down edges with fork. Fill with cranberry tangerine filling.
4. Cover loosely with foil and bake 20 minutes. Remove foil and bake 10 minutes or until edges are light brown. Let set 5 minutes before removing from tins. Makes/Serves 12.
You can find Cape Cod Select Frozen Cranberries nationwide so be sure to use the store locator here or if you prefer just order online.
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I received a sample of this product to create this recipe.