Cranberry Pecan Pie Bites

• Vegetarian

• Produce

  • 3 cups Cranberries, fresh
  • 1 tsp Ginger, fresh
  • 1 Orange, Zest of large

• Pasta & Grains

  • 2 packages (15 count, each athens mini fillo shells

• Baking & Spices

  • 2/3 cup Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 1 Whipped cream

• Nuts & Seeds

  • 3/4 cup Pecans

• Drinks

  • 1/4 cup Orange juice, fresh

• Dairy

  • 2 tbsp Butter, unsalted

Found on barbarabakes.com

Ingredients

• 2 packages (15 count, each) Athens Mini Fillo Shells®
• 3 cups fresh cranberries, rinsed
• 2/3 cup brown sugar
• 1/4 cup fresh orange juice
• finely grated zest of 1 large orange
• 1 teaspoon finely grated peeled fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 3/4 cup pecans, chopped
• Whipped cream for serving

Directions

• Preheat oven to 375º. Place Fillo shells on a rimmed baking sheet. In a saucepan, combine cranberries, brown sugar, orange juice, orange zest, cinnamon, and ginger. Bring the mixture to a boil, stirring often. Reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Remove from heat. Gently stir in butter until melted. Stir in pecans, reserving a tablespoon for decoration if desired. Divide the mixture evenly among the 30 Mini Fillo Shells. Bake 5 minutes until shells are crisp. Remove from oven and cool to room temperature. Serve with a swirl of whipped cream and a sprinkle of finely chopped pecans, optional.