Mini Cranberry Potpies

party snacks

Thank you PureWow for the recipe!


  • 20 oz. cranberries

  • 1 orange

  • ¾ cup light brown sugar

  • ¼ cup maple syrup

  • 1 tsp ground cinnamon 

  • ¾ tsp ground ginger

  • ¼ tsp fine sea salt

  • 1 Tbsp unsalted butter

  • 1 tsp vanilla extract

  • 2 sheets puff pastry

  • Egg wash

  • Whipped cream or ice cream


  1. Preheat the oven to 400°F. Place six to eight ramekins on a baking sheet. 

  2. In a medium saucepan, cook the cranberries, orange zest and juice, brown sugar, and maple syrup over medium-low heat until the cranberries start to soften and become juicy, 6-8 minutes. Add the cinnamon, ginger, and salt and continue to simmer over low heat until the cranberries burst and the mixture thickens a bit — 7-9 minutes. 

  3. Remove the pan from the heat and stir in the butter and vanilla. Ladle the mixture into the prepared ramekins and cool to room temperature. 

  4. While the cranberry mixture cools, prepare the puff pastry. Cut each piece of dough into three or four rounds just larger than the size of your ramekins. Transfer to the parchment-lined baking sheet and chill it in the refrigerator while you work on the next piece of dough. 

  5. Lightly brush the chilled rounds of dough with egg wash and cut a small vent from the center of the round. 

  6. Gently transfer the prepared pieces of dough to the surface of the ramekins, pressing firmly at the edges to seal. 

  7. Transfer the ramekins to the oven and bake until the pastry is golden brown — 20-25 minutes. Cool them for at least 10 minutes before serving. Serve with whipped cream or ice cream.