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Cranberry Cream Cheese Celery Bites

Gari McMellon
Cranberry Cream Cheese Celery Bites
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling time 4 hours

Ingredients
  

Cranberry Mixture

  • 12 oz bag fresh cranberries
  • 1 small jalapeño, seeded
  • 3-4 Medjool dates, pitted and finely chopped
  • 1/4 cup pure maple syrup
  • 2 green onions, chopped
  • Zest of 1 orange
  • 1-inch piece fresh ginger, finely grated
  • 1/2 tsp kosher salt

Cream Cheese

  • 8 oz cream cheese, softened

For Serving

  • Celery stalks, cut into 3–4 inch pieces
  • Fresh cilantro, finely chopped (for garnish)

Instructions
 

  • Instructions

    1. Make the Cranberry Mixture

    Add the cranberries, jalapeño, chopped dates, maple syrup, green onions, orange zest, ginger, and salt to a blender.
    Pulse until finely chopped but not puréed. The mixture should be textured, not smooth.

    2. Refrigerate and Rest

    Transfer to a bowl, cover, and refrigerate at least 4 hours, preferably overnight.
    This resting time allows the cranberries to soften and the flavors to fully balance.

    3. Mix with Cream Cheese

    Fold the rested cranberry mixture into the softened cream cheese.
    Start with about ¾ of the mixture, then taste and adjust to your preference.

    4. Chill Before Piping

    Refrigerate for 10–20 minutes, until firm enough to pipe cleanly but still creamy.

    5. Prep the Celery

    Cut celery into serving-size pieces.
    Slice a thin strip off the bottom of each piece so it sits flat.
    Lightly sprinkle the celery with a pinch of salt to enhance flavor.

    6. Pipe and Garnish

    Transfer the mixture to a piping bag or zip-top bag with the corner snipped. Pipe into celery just before serving and finish with a light sprinkle of fresh cilantro.

    Make-Ahead & Storage

    Cranberry mixture can be made 1–2 days ahead
    Cream cheese mixture keeps up to 5 days refrigerated
    Best piped shortly before serving
Keyword quick
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