Beer Bacon Cranberry And Cream Cheese Bites, the perfect Thanksgiving appetizer!
You guys, you have to give me a break. I just got back from here and now I’m having a hard time functioning in the rain with my residual mild sunburn. I know, I know, you don’t feel bad for me AT ALL. I don’t blame you. But it’s jarring to jump from a nearly deserted island into Thanksgiving prep in rainy Seattle, it’s a hard transition. I’m hosting this year and I’m probably more excited about it than I should be, I never get to host so I may be going a tad bit overboard. What? me? SHOCKING! I already have turkey legs confited (confit-ing?) in the fridge and I’m making this and these.
Wanna make your own puff pastry? Check out my 10 Minute Pale Ale Puff Pastry
Beer Bacon Cranberry And Cream Cheese Bites
- 4 slices thick-cut bacon chopped
- ½ cup (115g) holiday ale
- 1 ½ cups (173g) fresh cranberries
- ¾ cup (150g) sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 sheets puff pastry thawed
- 8 oz cream cheese
- 1 tablespoon chopped chives
- Add the bacon to a pot over medium-high heat, cook until crispy and the fat has rendered. Pour off most of the fat.
- Return the pot to heat, add the beer, stirring to deglaze the pan. Add the cranberries, sugar, salt, and pepper.
- Bring to a simmer, stirring occasionally until thickened, about 10-minutes.
- Heat the oven to 400°F.
- Roll the puff pastry out on a lightly floured surface. Cut each sheet into 12 squares.
- Lightly spray a mini muffin tin with cooking spray.
- Press the puff pastry squares into the wells of the muffin tin.
- Cut the block of cream cheese into 24 squares, add one square to each well. Top with a spoonful of cranberry mixture.
- Bake until the puff pastry has turned golden brown, 12-15 minutes.
- Remove from oven, plate, and sprinkle with chopped chives.