These Cranberry Shortbread Tartlets are perfect for your next holiday gathering and they require few ingredients and very little time to put together.
This recipe is two-in-one. You’ll make more cranberry sauce than you need for the tartlets, leaving you with a few cups for another recipe. Need ideas? Use the cranberry sauce as a topping for pancakes, a filling for peanut butter thumbprint cookies, as a condiment for a turkey or chicken sandwich, or just as is.
I suppose you could make your own shortbread tartlets, but that’s not how I ended up with this recipe. You see, the baking isle at Kroger is bliss for me. It takes me much longer to get through this aisle than any other, and it’s not just about sweets – olive oil, salts, butter and spices and other interesting things live there. So one day I was waltzing through (you laugh, but I probably did have a bit of a frolic going on) and a box of shortbread tartlets caught my eye. I had been wondering how people made them, but when I saw that I could buy them pre-made for less than $5, I promptly put them in the cart.
Knowing I had several bags of cranberries at home, I decided to make a cranberry sauce filling as a holiday dessert recipe that even the busiest, beginner chef could put together. But if you really REALLY want to make your own, here’s a recipe that looks great.
Cranberry Shortbread Tartlets
- 1 (12oz) bag of cranberries, rinsed and sorted
- 1 cup white granulated sugar
- 1 cup crushed pineapple
- 1/2 cup water
- 16 store-bought shortbread tartlets
- In a medium sized saucepan, combine cranberries, sugar, pineapple, and water. Bring to a boil over high heat, then simmer for 5 minutes, stirring to break up the cranberries.
- Blend the cranberry sauce until most of the cranberries are broken up. I did this with an immersion blender.
- Spoon cranberry sauce into the individual shortbread tartlets. Refrigerate for 30 minutes, then serve.