Cranberry, Turkey, and Sharp Cheddar Bites

FullSizeRenderHeading into New Year’s Eve celebrations, this tart and tasty cranberry, turkey, and cheese concoction is a quick fix to have in your kitchen recipe arsenal—IF you have the cranberry conserve made ahead of time! Originally posted about a year ago, the conserve goes together in about 30 minutes, so isn’t a huge culinary black hole. In that post, I also talk about a tasty sandwich option using the cranberry conserve.

But we’re talking about quick appetizers here, so let’s move on! You’re basically making a mini open-faced sandwich, with either deli turkey (or leftover holiday bird) or ham, a slice of provolone, Swiss, or white sharp cheddar cheese, green apple, and a dollop of the cranberry conserve. That’s it! Easy, peasy, lemon squeezey, right? The picture here shows these with “Food Should Be Good” gluten-free corn tortilla/crackers from Costco. But I’ve also make these on sour dough bread or those mini rye bread squares, when I’m not serving a gluten-free crowd. (You know, the ones your Mom used to buy only during holidays for housing the abundant cream cheese spreads…)

Speaking of abundant cream cheese, the nice thing about these appetizers is that they do NOT start with a brick of Philadelphia cream cheese—and that’s rare in nibbles offered on holiday tables.

Serves as many as you want!

Layer the following ingredients and place on serving platter:

  • Food Should Be Good Corn Tortilla Chips/Crackers, sour dough bread, or mini rye bread squares
  • Sliced deli turkey or ham
  • Sliced Provolone, Swiss, or extra sharp white cheddar cheese
  • Green apple, sliced thin (do not peel)
  • 1 half-pint jar of cranberry conserve

Nette’s Cranberry Salsa

FullSizeRender-2Tomato salsa is so last year! This cranberry salsa has some kick and some sass, just like my neighbor Nette—which is fitting, since I got this recipe from her. You’ll need a food processor or blender to make it, but if you’ve got the tools, it’s a snap to whip up. If you serve it with corn tortilla chips, it’s both gluten free AND dairy free—how many appetizers can make that claim? Not many! At least not the appetizers found on most midwestern buffets in the cold winter months. And if you need more incentive to try this recipe, take note that cranberries are higher in antioxidants than the highly-acclaimed blueberry, and offer 24% of your daily allowance of vitamin C. So stick THAT on your chip and eat it. (Smiley face…)

1 Granny Smith apple, peeled, cored, and cut into slices
½ cup granulated sugar
½ cup chopped red onion
Zest of 1 lime
Juice of 1/2 a lime
1 fresh jalapeño pepper, seeded and membranes removed, and coarsely chopped
2 tablespoons chopped pickled jalapeño (like Mrs. Renfro’s brand)
2 tablespoons chopped fresh cilantro
1 (12-ounce) bag fresh or frozen cranberries, rinsed and drained

Combine apple, sugar, onion, lime zest and juice, fresh and pickled jalapeño, and cilantro in a food processor or blender and pulse several times. Add cranberries and pulse until grainy. Refrigerate for 1-2 hours before serving for flavors to blend. Serve with tortilla or pita chips.