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–+ servings

Cranberry Cheddar Bites

By: Nadia Aidi
|
Servings: 20 bites
This cranberry cheddar appetizer layers aged cheddar around a homemade cranberry chipotle jelly, then finishes with honey and roasted pistachios for irresistible sweet-heat bites. You can make these ahead and serve them chilled, which makes them perfect for dinner parties and holiday spreads.
Prep 30 minutes
Cook 25 minutes
Chill 10 hours
Total 10 hours 55 minutes
A single layered appetizer bite of sharp white cheddar, cranberry sauce, and cranberry jelly topped with pistachios on a clear glass plate.

Equipment

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

Cranberry Cheddar Bite

  • 8 oz aged cheddar
  • honey for drizzling
  • roasted pistachios roughly chopped

Instructions

  • Cook the Cranberries: Add the cranberries and water to a saucepan. Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until most of the cranberries have burst and softened.
    12 oz fresh cranberries, ½ cup water
  • Blend Until Smooth: Carefully transfer the hot cranberries and liquid to a food processor or blender and blend until completely smooth. Pour the mixture back into the saucepan.
  • 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
  • Boil and Thicken: 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 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 very firm and sliceable, about 8 hours or overnight.
  • 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 cheddar
  • Assemble the Cranberry Cheddar Appetizer Bites: Layer each bite cheddar–jelly–cheddar–jelly, stacking a cheddar-and-jelly square on top of another slice of cheddar and finishing with a jelly square on top. Drizzle with honey, sprinkle with chopped roasted pistachios, and serve chilled or just slightly cool.
    honey, roasted pistachios

Notes

For Gluten-Free: This cranberry cheddar appetizer is naturally gluten-free as long as your chipotle in adobo, fruit preserves, and pectin are labeled gluten-free.

Nutrition

Calories: 113kcal, Carbohydrates: 17g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 79mg, Potassium: 39mg, Fiber: 1g, Sugar: 14g, Vitamin A: 133IU, Vitamin C: 5mg, Calcium: 85mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info