Cranberry Sausage Tartlettes

1. 1

   Combine cranberries, sugar, and juice in a saucepan.

2. 2

   Bring to a boil, simmer until cranberries are soft and some have popped, about 15 minutes.

3. 3

   Remove from heat and set aside.

4. 4

   Meanwhile, saute sausage - keep breaking it apart into crumbled sausage.

5. 5

   Add scallions/onions to sausage for about 1 - 2 minutes.

6. 6

   Drain off fat (if you use chicken sausage there won't be any!), stir in cranberry mix.

7. 7

   Fill precooked shells.

8. 8

   Serve!

9. 9

   You can make the filling the day before, just don't fill the shells until just before serving so they don't get soggy (although the filo ones hold up very well!).

* Per serving · 4 servings · Values may vary.

No additional tips available.