Ingredients:
1 1/2 cups cranberries
1/2 cup sugar
1/2 cup orange juice
1 lb mild sausage, removed from casing
1 cup scallions, minced
48 prepared tart shells
Directions:
Combine cranberries, sugar, and juice in a saucepan.
Bring to a boil, simmer until cranberries are soft and some have popped, about 15 minutes.
Remove from heat and set aside.
Meanwhile, saute sausage – keep breaking it apart into crumbled sausage.
Add scallions/onions to sausage for about 1 – 2 minutes.
Drain off fat (if you use chicken sausage there won’t be any!), stir in cranberry mix.
Fill precooked shells.
Serve!
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!).
Servings: Serve
Time preparation: 25 min.
Time total: 35 min.