Cranberry Salsa in Phyllo Cups & Spicy Cranberry Margarita

Serves: Six | Prep: 20 min | Cook: 8 min

Ingredients:

Phyllo Cups:
5 sheets phyllo, thawed
1/4 cup butter, melted

Salsa:
1 1/2 cups fresh cranberries
2 scallions, sliced
1 jalapeno, chopped
2 Tbsp fresh cilantro, chopped
1/4 cup sugar
1 Tbsp freshly squeezed lemon juice
1/3 cup cream cheese, room temperature

Cranberry Cocktail:
1 lime wedge
1 Tbsp sugar
1 jalapeno, sliced
5-6 fresh cranberries
2 oz tequila
1 1/2 oz grand mariner/orange liqueur
3 oz cranberry juice
1 1/2 oz freshly squeezed lime juice

Garnish:
Sliced jalapeno
Fresh cranberries

Directions:

Phyllo:
Preheat oven 350F/180C. Grease a mini muffin tray.

Place the sheets of pastry on top of a cutting board, horizontally. Cut into 18 squares. Working quickly so the pastry doesn’t dry out, place one sheet, one square at a time into the prepared muffin cup, buttering between each layer. Each muffin cup will have 5 square sheets of pastry. Bake 8-10 minutes, let cool for 10 minutes.

Salsa:
In a food processor add cranberries, process until minced. Add scallions, jalapeno, cilantro, sugar and lemon juice, pulse until combined and the desired texture is reached. Let marinate for 10 minutes.

To assemble place 1 tsp of cream cheese into the bottom of the phyllo cups, top each cup with 1 Tbsp salsa.

Spicy Cranberry Margarita:
Place sugar onto a flat plate. Rub the rim of a margarita glass with a lime wedge, dip the rim into the sugar.

In a cocktail shaker muddle a slice of the jalapeno pepper and the fresh cranberries together. Add ice, tequila, Grand Mariner, cranberry and lime juice. Shake vigorously. Pour into the prepared glass and garnish.

More Delicious Recipes:
California Margarita Pitcher
Cranberry Bread
Cranberry Meatballs & Cranberry Cocktail
Tear and Share Brie Cranberry Bread & Cranberry Elderflower Cocktail