Stacked Cranberry Aged White 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

Cook 25

Chill 10

Total 10 55

Stacked cranberry cheddar bites with white cheddar and cranberry jelly layers topped with chopped pistachios, on silver picks on a 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

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

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.