First place winner in the fresh cranberry division of our annual recipe contest was Jean Harvey with her Cranberry Blossoms dish! Check back at the end of the week for our winning processed cranberry recipe!
Filling:
2 cups cranberries, fresh or frozen
¾ cup water (divided)
1 cup granulated sugar
2 tablespoons cornstarch
Cream layer:
1 cup whipped topping (additional for garnish)
½ cup cranberry filling (from above)
Shells:
1 package (15) baked mini fillo shells (from freezer case in grocery store)
Preheat oven to 350 degrees. Rinse cranberries with cold water and drain. Finely chop cranberries and ½ cup water in blender or food processor. In a small bowl, combine cornstarch and ¼ cup water, mixing well. Place cranberries and water mixture in a medium saucepan. Bring to a boil and cook for 2 minutes. Add sugar, stirring to dissolve. Stir in cornstarch and water mixture. Boil and stir for another minute or two until thickened. Remove from heat and cool thoroughly. Remove fillo shells from packaging and place on ungreased cookie sheet. To crisp, place in oven for 3 to 5 minutes or according to package instructions. For cream layer, combine whipped topping with ½ cup prepared, cooled filling mixture.
To assemble: Spread about ½ teaspoon cranberry filling in bottom of each shell. Spoon a teaspoon of the cream mixture over filling. Garnish with whipped topping and a dab of filling.
Yield: 15 shells (about 7 servings)
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