Cranberry Cherry Orange Minis
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 43 mins
Total time: 1 hour 8 mins
  • 12 ounces fresh cranberries
  • 2 tablespoons unsalted butter
  • 1¼ cups sugar
  • 1 teaspoon orange zest
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup dried cherries
  • 1 orange, peeled and cut into pieces (see Betsy’s tidbits)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • additional sugar for sprinkling
  1. For the minis:
  2. Combine the cranberries, butter, sugar, orange zest, cinnamon and ginger in a large sauté pan. Sauté on medium high heat until the liquid evaporates, about 20-25 minutes. Add the cherries and sauté for an additional 2 minutes. Remove from heat and cool completely.
  3. Once the berries are cool, gently fold in the orange slices. Set mixture aside.
  4. Preheat oven to 400°. Spray a 12 cup muffin pan with nonstick spray (i.e. Pam) and set aside.
  5. Puff pastry will come folded in thirds, like a folded piece of paper. Unwrap the thawed puff pastry onto a floured board. Roll the pastry out until it measures 14” x 12”. Cut pastry into 12 pieces (3 vertical and 4 horizontal) using a pizza cutter or paring knife.
  6. Transfer the pastry pieces to the prepared pan. There should be an overhang for each piece. If necessary, stretch the pastry a bit with your hands so that each piece fits into a muffin cup with its edges outside the pan.
  7. Divide the berry mixture evenly between the 12 cups. Fold the corners of each mini over the berries.
  8. Brush each mini with the beaten egg. Sprinkle with sugar.
  9. Bake at 400° for 18 minutes. The tops will be golden brown. Cool on a rack for 10 minutes. Use a small metal spatula to go around the edges of each mini as well as to lift each one up. Cool the Cranberry Cherry Orange Minis in the pan.
  10. Betsy's tidbits:
  11. The orange is cut into sections and then each section is cut in thirds. Wrap the sections in paper towels to remove excess liquid.
  12. The minis need to be lifted up from the pan after 10 minutes to prevent them from sticking to the pan once they cool.
Additional time is needed to cool berry mixture.
Recipe by Desserts Required at