{"id":343703,"date":"2025-12-14T12:30:47","date_gmt":"2025-12-14T12:30:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/sugared-cranberry-mini-tarts-%e2%8b%86-design-mom\/"},"modified":"2025-12-14T12:30:47","modified_gmt":"2025-12-14T12:30:47","slug":"sugared-cranberry-mini-tarts-%e2%8b%86-design-mom","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=343703","title":{"rendered":"Sugared Cranberry Mini Tarts \u22c6 Design Mom"},"content":{"rendered":"


\n<\/p>\n

\n

Cranberries! I\u2019ve been craving them. I love the tart flavor. They\u2019re gorgeous to look at. But outside of cranberry sauce on Thanksgiving, and maybe a handful of Craisins when we make granola, I never use them in recipes. I mean never. I buy them to put in vases for flower arrangements, but I don\u2019t have a single recipe that calls for cranberries. So if you\u2019re like me, you might love this cranberry-focused recipe that\u2019s perfect for holiday entertaining.<\/p>\n

Look how cute these mini-tarts are?! I love that the sugared cranberries look like they have a coating of frost. So cute! <\/p>\n

<\/p>\n

\"sugared-cranberry-mini-tart<\/a><\/figure>\n
\"Make<\/a><\/figure>\n
\"Sugared<\/a><\/figure>\n
\"sugared-cranberry-mini-tart<\/a><\/figure>\n
\"sugared-cranberry-mini-tart<\/figure>\n
\"sugared-cranberry-mini-tart<\/figure>\n

Sugared Cranberry Mini Tarts<\/h3>\n

(yields 24 mini tarts)<\/p>\n

Ingredients<\/em><\/p>\n

Sugared Cranberries:<\/em>
12 ounce bag fresh cranberries
1 cup water
1 cup white sugar
1 \u00bd additional cups white sugar<\/p>\n

Crust:<\/em>
1\/2 cup powdered sugar
1 1\/2 cup all-purpose flour
1 1\/2 sticks (\u00be cup or 6 ounces) unsalted butter, softened and sliced<\/p>\n

Filling:<\/em>
1 (8-ounce) package cream cheese, softened
1\/2 cup white sugar
1 teaspoon vanilla extract<\/p>\n

\"Sugared<\/a><\/figure>\n

Directions:<\/em><\/p>\n

Sugared Cranberries:<\/em>
1. Pick through cranberries and discard any that are soft or misshapen. Place the keepers in a large bowl.
2.\u00a0Heat 1 cup water and 1 cup sugar in a saucepan over medium heat. Stir for 2-3 minutes until sugar has dissolved.
3. Remove from heat and allow to cool until warm (not hot!). Pour the simple syrup over the cranberries.
4. Allow cranberries to cool completely (easily done with an hour in the fridge or on a snowy porch with the bowl covered).
5. Once cool, remove cranberries with a slotted spoon and place on a wire rack. Be sure to place foil underneath to catch the drips. Allow to dry for 1 hour.
6. Then, roll a few cranberries at a time in the remaining sugar. You might need to gently press the sugar on to the cranberries to get it to adhere. (This was a little tedious \u2014 turn on a podcast and get your sugar on :).
7. Once they are sugared, place cranberries in an air-tight covered container in the fridge.<\/p>\n

\"sugared-cranberry-mini-tart<\/a><\/figure>\n

Crust:<\/em>
1. Combine the powdered sugar, flour, and butter in a food processor. Pulse until the dough forms a ball.
2. Place a scoop of dough into each mini muffin cavity and press down in the center with your thumbs to form a mini pie shell. (I used a 2 tablespoon cookie scoop for this step.)
3. Press each crust edge a few times with the tines of a fork and bake for 8-10 minutes until just slightly golden brown on the edges.
4.\u00a0The bottoms will rise (forming more of a cookie than a crust, so as soon as they come out of the oven use the back of a spoon to press down the center of the tart so there will be room for the filling. Allow to cool completely.
5. Once cool, carefully loosen the edge of each crust with a spoon and gently lift out once loosened. They\u2019re a little fragile; the edges might break a little, just go slowly!<\/p>\n

\"sugared-cranberry-mini-tart<\/a><\/figure>\n

Filling:<\/em>
Beat the cream cheese, sugar, and vanilla with an electric mixer until no lumps remain.<\/p>\n

\"sugared-cranberry-mini-tart<\/a><\/figure>\n

Assemble:<\/em>
Place cream cheese into a ziploc bag. Cut off one corner of the bag and use it to pipe the filling into the cooled crusts. Place one sugared cranberry on the top of each tart.<\/p>\n

Notes:<\/em>
\u2013 The cranberries take a while \u2013 about 2.5 hours total, though most of it is hands-off time. I\u2019d suggest making the sugared cranberries ahead of time, even days before.
\u2013 You will have far more cranberries than you need for the tarts. These keep well and make a great holiday table snack or cheese plate addition.
\u2013 Store tarts in the refrigerator, removing about 15 minutes before serving. These were good to eat the next day (store in refrigerator overnight), but their texture wasn\u2019t great much beyond that.<\/p>\n

\"Sugared<\/a><\/figure>\n

___<\/p>\n

I\u2019d love to hear your take on cranberries? Do you like the taste? Do you ever buy them fresh? Or has your relationship with cranberries been largely focused on the juice (and perhaps it\u2019s magical abilities to heal a uti<\/a>)? Do you have any favorite recipes that feature cranberries? <\/p>\n

Credits: Images, styling & recipe by\u00a0Liz Berget for Design Mom. <\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Cranberries! I\u2019ve been craving them. I love the tart flavor. They\u2019re gorgeous to look at. But outside of cranberry sauce on Thanksgiving, and maybe a handful of Craisins when we make granola, I never use them in recipes. I mean never. I buy them to put in vases for flower arrangements, but I don\u2019t have […]<\/p>\n","protected":false},"author":1,"featured_media":343704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[125,96630,100507],"tags":[15648,1185,1605,2722,166848,17669],"dealstore":[],"offerexpiration":[],"class_list":["post-343703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-holidays","category-thanksgiving","tag-cranberry","tag-design","tag-mini","tag-mom","tag-sugared","tag-tarts"],"yoast_head":"\nSugared Cranberry Mini Tarts \u22c6 Design Mom - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=343703\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sugared Cranberry Mini Tarts \u22c6 Design Mom - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Cranberries! I\u2019ve been craving them. I love the tart flavor. They\u2019re gorgeous to look at. But outside of cranberry sauce on Thanksgiving, and maybe a handful of Craisins when we make granola, I never use them in recipes. I mean never. 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