Cranberry Bourbon Tartlet
For the Compote
- 8 oz. fresh cranberries, whole
- ½ c. brown sugar
- ⅓ c. white sugar
- ⅓ c. freshly squeezed orange juice
- 2–4 Tbsp. water
- 2 oz. bourbon (or more to taste)
- ½ Zest of an orange + more for garnish
- 2 packets of Athens Phyllo Shells
- Whipped topping: “Time is a precious commodity” types of hosts/hostesses can go for a tub of Philadelphia No Bake Original Cheesecake Filling and a can of Whipped Cream. “I wanna go all out and do this” types of hosts/hostesses can follow my recipe for the cheesecake base at https://www.weaversorchard.com/blackberry-cheesecake/ and grab some heavy whipping cream to make your own whipped cream.
- Start the cranberry filling by adding all ingredients other than the reserved orange zest for garnishing in a medium saucepan over medium/low heat. When you begin, the cranberries should be just covered with water and juice, add more orange juice if needed.
- Stir occasionally and cook for 15-20 minutes or until the majority of the liquid has reduced. Be careful to not boil the mixture, keep it no higher than a gentle simmer. * Prepare the phyllo shells as directed while you wait.
- Once most of the cranberries have popped, remove from heat adding in your orange liquor if using. Let rest until cool.
- To assemble the tartlets, distribute the crisped and cooled phyllo shells out over your workspace with enough space in-between to allow for easy work.
- Add your cheesecake filling to a piping bag (a large plastic bag with a hole cut out of one edge will work) and pipe in until each phyllo shell is ½ of the way full.
- Add a dollop of the cooled cranberry orange bourbon compote.
- Top with cream if desired and a garnish of orange zest.
- Keep in the fridge until ready to serve.