Cran-Apple Relish on Cinnamon Sugar Spoons

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 32 spoons
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1 1/2 cups fresh cranberries

1 Granny Smith apple, peeled, cored and roughly chopped

Zest of 1 orange

1/4 cup granulated sugar

1 tablespoon orange juice

1/4 teaspoon salt


1 large egg

1 tablespoon cinnamon

Flour, for dusting

One 17.3-ounce box frozen puff pastry, thawed

Pomegranate seeds, for garnish (optional)


  1. For the relish: Add cranberries and apple to a food processor and pulse until finely chopped, about 10 to 12 pulses. Transfer the mixture to a bowl. Stir in the orange zest, sugar, juice and salt. Cover and refrigerate for at least and hour and up to 3 days. For the spoons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash. Combine the sugar and cinnamon in a small bowl and mix well. On a floured work surface, lay out the puff pastry sheets. Using a spoon-shaped cookie cutter (about 4-by-1 inches), cut out 16 spoons per sheet, making 32 all together between the 2 sheets of pastry. Transfer the spoons to the prepared baking sheet, brush with egg wash and sprinkle liberally with cinnamon sugar. Bake the spoons until they have puffed and are golden brown, about 10 to 12 minutes. Cool completely on a wire rack. Spoon 1/2 tablespoon chilled relish on the end of each spoon before serving. Garnish with pomegranate seeds if using.
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