A couple of new holiday recipes...

Festive Candied Cranberries

You will need:
:: Bag of fresh cranberries
:: 2 cups water
:: 3 cups sugar divided

To make:
Rinse and drain cranberries. Remove any stems or over-ripe berries. Make simple syrup by mixing 2 cups water and 2 cups sugar in a saucepan and cooking over medium heat until thickened and sugar is dissolved. (Do not boil. If the syrup does boil, let cool for several minutes before adding to berries to prevent popping berries.)

In a large bowl combine syrup and berries. Cover. Refrigerate overnight.

The next day, drain cranberries and spread on a large baking sheet. Pour 1 cup sugar over berries and gently shake baking sheet until cranberries are coated with sugar. Using a spatula, transfer coated berries to a fresh baking sheet. Let sit uncovered for an hour or so until dry and crisp. Serve immediately or store covered up to 3 days.

Mini Peppermint Cream White Chocolate Cheesecake Tarts

Yield: 24 desserts; 12 servings

Ingredients:

24 Athens® Mini Fillo Shells

3 oz. white chocolate

6 oz. softened cream cheese

1 teaspoon peppermint extract, divided

1 cup heavy whipping cream

½ teaspoon vanilla

3 tablespoons powdered sugar

1 candy cane or 3 peppermint candies, crushed

Directions:

Arrange 24 mini fillo tarts on serving platter and set aside.

In a large bowl, gently melt white chocolate in microwave, stirring every 20 seconds. Stir in softened cream cheese and ½ teaspoon peppermint extract until smooth. Using a teaspoon, fill each tart to be level with the top of the tart. Refrigerate.

For the cream- whip heavy cream together with remaining ½ teaspoon peppermint extract, vanilla and powdered sugar. Place into piping bag fitted with large star tip. Pipe rosettes onto each tart. Sprinkle with crushed candy cane pieces. Refrigerate until ready to serve.