Pumpkin Cranberry Bites
This post may contain affiliate links. Please read my privacy policy.
Pumpkin Cranberry Bites are a quick and easy appetizer that taste amazing and can be made ahead of time too, the perfect party food!
Cranberry week continues with another awesome {and easy} appetizer recipe for you. These Pumpkin Cranberry Bites are a perfect holiday party appetizer and they are ridiculously easy to make too!
These little bites are full of flavor. From the brightness of the cranberry compote to the warmth that the honey and fried sage add, it is like a party in your mouth.
To make this Triscuit appetizer recipe, you will definitely want to read up on how to cut a pumpkin because they have roasted pumpkin on top of a delicious cranberry compote and then topped with a fried sage leaf. Oh, and don’t forget a drizzle of honey just for good measure. Yum!
Ingredients for Easy Pumpkin Cranberry Bites
- Fresh Sage Leaves
- Olive Oil
- Small Pumpkin
- Salt and Pepper
- Honey
- Oranges – You’ll use the zest and juice from the oranges.
- Ground Ginger
- Cranberries – If you can’t find fresh cranberries, frozen will work fine.
- Brown Sugar
Essential Items for This Recipe
- Saucepan
- Baking sheet
- Skillet
- Triscuit crackers or similar
How to Make This Pumpkin Cranberry Appetizer Recipe
The different parts of this recipe can be made in advance and then assembled when you are ready to serve. The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview:
- Cut the pumpkin into pieces and roast it in the oven. They take about fifteen to twenty minutes to roast.
- Make the cranberry compote. Combine the cranberries, orange zest, orange juice, ground ginger, and brown sugar in saucepan. Bring to a boil and then simmer for 15 minutes. Let cool.
- Lightly fry the sage leaves in oil.
- Place crackers on serving tray. Top with cranberry compote, roasted pumpkin, and fried sage. Drizzle with honey.
Recipe Tips and Tricks
If you are making this for a party, you can make the all the parts ahead of time and store until ready to use.
- Transfer to the cooled cranberry compote to an airtight container and store in the refrigerator for up to 3 days.
- Transfer cooled pumpkin pieces to an airtight container and refrigerate.
- Wrap the fried sage leaves in a paper towel and store in an open Ziploc bag.
I just love how all the different parts of this little appetizer work together. Plus, the colors look awesome on a plate too. This might be the perfect party appetizer!Â
More Delicious Savory Pumpkin Recipes
- Pomegranate Pumpkin Crostini
- Green Chile Pumpkin Soup Recipe
- Paleo Pumpkin Chili
- Pumpkin Shepherd’s Pie
Pumpkin Cranberry Bites
Ingredients
- Cranberry Sage Triscuit Crackers or cracker of choice
- 12 Sage Leaves
- 4 Tablespoons Oil divided
- 1 Pumpkin cut into 1-inch pieces
- Salt and Pepper
- 1/4 cup Honey
Cranberry Compote
- 1 Tablespoon Orange Zest
- 1 teaspoon Ground Ginger
- 2 cups Cranberries
- 1/2 cup Brown Sugar
- 1/2 cup Orange Juice
Instructions
- Combine orange zest, ginger, cranberries, sugar and orange juice in a saucepan. Bring to boil over medium heat. Reduce heat to low and simmer for 10-15 minutes or until thickened. Let cool.1 Tablespoon Orange Zest, 1 teaspoon Ground Ginger, 2 cups Cranberries, 1/2 cup Brown Sugar, 1/2 cup Orange Juice
- Preheat oven to 400 degrees. Toss pumpkin pieces with 2 Tbsp oil. Season with salt and pepper. Spread onto large rimmed baking sheet and roast in oven for 15-20 minutes or until fork tender. Remove from oven.4 Tablespoons Oil, 1 Pumpkin, Salt and Pepper
- Heat remaining oil in small skillet over medium heat. Working in batches, fry sage leaves until crisp. Transfer to paper towels to drain excess oil.12 Sage Leaves
- Spoon cranberry compote onto crackers. Top with roasted pumpkin pieces. Drizzle with honey and top with fried sage leaves.Cranberry Sage Triscuit Crackers, 1/4 cup Honey
Notes
- The cranberry compote, roasted pumpkin, and fried sage can be made up to 2 days in advance. Store the cooled cranberry compote and roasted pumpkin in the refrigerator. Fried sage can be stored at room temperature.
Nutrition
These look amazing! I just love creating and trying new appetizers….definitely going to pin this and try it soon! 🙂
My husband will love that!! I will make it this week 🙂
I would love for you to share this over at Bloggers Spotlight Linky Party. It is a link party and pin-it party in one! Hope to see you there!