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Cranberry and aged white cheddar is a classic cheese-board pairing, and these cranberry cheddar bites put it on a pick. Aged white cheddar gets stacked with a cranberry chipotle jelly, honey, and chopped pistachios.
Honestly (and don’t come for me), I am not a fan of cranberry sauce next to the turkey, but in an appetizer bite paired with aged cheddar, yes, please. I’d much rather snack on these while waiting for the turkey to finish roasting and you will too!
Table of Contents
The Homemade Cranberry Jelly
This cranberry jelly is cooked from scratch. Fresh cranberries with sugar, a little orange, and the chipotle. You blend it smooth, and let it set for a few hours until you have sweet-tart, smoky sliceable jelly.
Do I have to use the pectin?
No. Pectin is the natural fiber in fruit that makes jam and jelly gel, and cranberries are loaded with it, more than almost anything else you’d cook down. Heat pulls it out of the fruit, and as it cooks with the sugar and the acid from the orange, it sets into a gel. So this jelly will firm up without the boxed pectin, as long as you cook it to 220°F and give it a full chill.
The 1½ teaspoons in the recipe are there for insurance. Skip it and the jelly sets a little softer and may want the longer end of the chill. Use it and the jelly will hold it’s shape better when you cut, which helps when stacking them with the aged white cheddar.
How to Make These Appetizer Stacks Ahead
Make the jelly first. It has to cool and then chill at least 8 hours before it’s firm enough to lift and cut, so make it the night before. It keeps in the fridge up to 5 days, so a few days early works too.
Cut the cheddar up to 2 to 3 days ahead. Wrap the squares tight so the edges don’t dry out.
Stack the bites about an hour before serving. The jelly is wet and bleeds into the cheddar if the stacks sit too long, so this part doesn’t hold overnight. Add the honey and pistachios right before they go out, so the honey stays put and the pistachios stay crunchy.
Making it all in one day? The jelly sets the schedule. From the pot to sliceable runs about 11 hours: an hour to cook, two to cool, and at least eight to chill. Start it in the morning for an evening party, or the night before to play it safe.
Tip: If you want to toast your own pistachios, warm them in a dry skillet over medium-low heat for 5–7 minutes. Then, cool and chop.
Serve: When you’re ready to serve, transfer the stacks to a serving board. Drizzle the bites lightly with honey and sprinkle with finely chopped pistachios. You can add cocktail picks for easier pick up. I’m using Crate and Barrel’s cocktail picks. Pick up a cranberry cheddar cheese appetizer bites up, and enjoy!
Ingredient Swaps
Pectin: If you don’t want to use it, rely on the cranberries’ natural pectin – cook the mixture to 220°F at a full rolling boil and chill fully until firm.
Chipotle in Adobo: Swap for chipotle powder or smoked paprika (milder). Calabrian chile paste or harissa also work but the flavor will be a little different. For no spice, omit entirely.
Cheddar: Turn this cheddar cheese appetizer into another cheese easily – just choose another firm, nutty aged cheese – aged gouda, manchego, comté, gruyère.
Lactose-free: use a lactose-free cheddar and if you are low-lactose, use a well-aged cheddar (9-12+ months).
Gluten-free: These bites are naturally gluten-free as long as your chipotle in adobo, fruit preserves, and pectin are labeled gluten-free. Double-check the jars if serving someone with celiac.
Nut-free: Swap pistachios for toasted pumpkin seeds or sunflower seeds, or leave the topping off a few bites.
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How to Serve
London Mule: This cocktail has warm vanilla, cinnamon, and the iconic gorgeous purple empress gin. This is perfect to sip while you eat your holiday cranberry appetizer bites.
Steak with Peppercorn Sauce – This steak is salt-brined for hours so you get that perfect crispy crust and the juiciest insides. And the peppercorn sauce – forget about it!
Potato Puree – These are the creamiest, silkiest potatoes ever! The French really know what they’re doing!
Arugula Fennel Salad – Because every menu needs a fresh side, and this salad is my go-to.
Frequently Asked Questions
Yes. Assemble the stacks without honey or nuts and refrigerate up to 24 hours. Add honey and pistachios right before serving.
The slab keeps 5–7 days covered in the fridge. Cut jelly squares keep 3–4 days in an airtight container with parchment between layers.
No. You can rely on the cranberries’ natural pectin – cook to 220°F and chill fully until firm. Pectin just gives extra insurance.
I’m using Crate and Barrel’s cocktail picks.
Equipment
- saucepan,
- food processor, or blender
- Instant-Read Thermometer, optional
- quarter baking sheet
- cocktail picks, for serving (optional)
Ingredients
Cranberry Chipotle Jelly
- 12 oz fresh cranberries
- ½ cup water
- ¼ cup fruit preserves, or jam
- 1 tbsp chipotle adobo, just the sauce
- 1 cup sugar
- ½ orange, juice and peel (use wide strips of the peel)
- 1½ tsp pectin, optional for a firmer set
- 1 pinch salt
Cheddar Bites
- 8 oz aged white cheddar
- honey, for drizzling
- roasted pistachios, roughly chopped
Instructions
Make the Cranberry Chipotle Jelly
- Cook the Cranberries: Add the cranberries and water to a saucepan. Bring to a simmer over medium heat and cook 6 to 8 minutes, stirring occasionally, until most of the cranberries pop (feel free to use your spoon to help).12 oz fresh cranberries, ½ cup water
- Blend Until Smooth: Transfer the cranberries to a food processor or blender. Blend until smooth.
- Add the Flavor: Stir in the fruit preserves, chipotle in adobo (just the sauce), sugar, orange peel, orange juice, pectin (if using), and a pinch of salt. Mix well to combine.¼ cup fruit preserves, 1 tbsp chipotle adobo, 1 cup sugar, ½ orange, 1½ tsp pectin, 1 pinch salt
- Bring the mixture to a rolling boil and cook for 2 minutes, stirring often so it doesn’t burn. Reduce the heat to a gentle simmer and cook for 15–20 minutes, stirring frequently, until thickened. The cranberry mixture is ready when it reaches 215–220°F (102 to 104°C) and is thick like jam, coating the back of a spoon completely.
- Set the Cranberry Jelly: Line a quarter sheet pan with parchment paper. Pour the hot cranberry mixture onto the pan and spread into an even layer. Let cool at room temperature for about 2 hours, then cover and refrigerate until firmed up and sliceable, about 8 hours or overnight.
Cut and Assemble the Bites
- Slice the Jelly and Cheese: Cut your aged cheddar into bite-sized squares, about 1–1½ inches wide and ¼-inch thick. Place the chilled cranberry chipotle jelly on a cutting board and lay the cheddar squares in a tight, even layer over the top. Using the cheese as your guide, cut straight down through the jelly so you end up with matching cheddar-and-jelly squares.8 oz aged white cheddar
- Assemble: Stack each bite cheddar, jelly, cheddar, jelly, pressing gently so it holds. Drizzle with honey and top with chopped roasted pistachios. Add a cocktail pick through the center and serve chilled or just slightly cool.honey, roasted pistachios
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
