Pumpkin Cranberry Bites are a quick and easy appetizer that taste amazing and can be made ahead of time too, the perfect party food!
Cranberry week continues with another awesome {and easy} appetizer recipe for you. These Pumpkin Cranberry Bites are a perfect holiday party appetizer and they are ridiculously easy to make too!
To make this triscuit recipe, you will definitely want to read up on how to cut a pumpkin because they have roasted pumpkin on top of a delicious cranberry compote and then topped with a fried sage leaf. Oh, and don’t forget a drizzle of honey just for good measure. Yum!
These little bites are full of flavor. From the brightness of the cranberry compote to the warmth that the honey and fried sage add, it is like a party in your mouth.
I just love how all the different parts of this little appetizer work together. Plus, the colors look awesome on a plate too. This might be the perfect party appetizer!
If you are making this for a party, you can make the all the parts ahead of time and just assemble right before your event. Those are my favorite types of appetizers because they mean I can do most of the work away ahead of time!
If you love these Pumpkin Cranberry Bites, check out these other savory pumpkin recipes:
Essential items for this recipe:
- Saucepan
- Baking sheet
- Skillet
- Triscuit crackers
- Cranberry Sage Triscuit Crackers or cracker of choice
- 12 Sage Leaves
- 4 tbsp Oil divided
- 1 Pumpkin cut into 1-inch pieces
- Salt
- Pepper
- 1/4 cup Honey
- 1 tbsp Orange Zest
- 1 tsp Ground Ginger
- 2 cups Cranberries
- 1/2 cup Brown Sugar
- 1/2 cup Orange Juice
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Combine orange zest, ginger, cranberries, sugar and orange juice in a saucepan. Bring to boil over medium heat. Reduce heat to low and simmer for 10-15 minutes or until thickened. Let cool.
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Preheat oven to 400 degrees. Toss pumpkin pieces with 2 Tbsp oil. Season with salt and pepper. Spread onto large rimmed baking sheet and roast in oven for 15-20 minutes or until fork tender. Remove from oven.
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Heat remaining oil in small skillet over medium heat. Working in batches, fry sage leaves until crisp. Transfer to paper towels to drain excess oil.
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Spoon cranberry compote onto crackers. Top with roasted pumpkin pieces. Drizzle with honey and top with fried sage leaves.
These look amazing! I just love creating and trying new appetizers….definitely going to pin this and try it soon! 🙂
Melissa Kaylene recently posted…White Peppermint Ice Cream Cake
My husband will love that!! I will make it this week 🙂
I would love for you to share this over at Bloggers Spotlight Linky Party. It is a link party and pin-it party in one! Hope to see you there!
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