Prep 5 mins
Cook 10 mins
Here's a quick accompaniment for turkey or chicken soup. It a good way to use up leftover cranberry sauce from Thanksgiving or Christmas dinner. From Jean Pare's Company's Coming Soups & Sandwiches.
- refrigerated biscuit
- 2⁄3 cup cranberry sauce
- Grease medium sized muffin tin.
- Put 1 tbsp of the cranberry sauce into each cup.
- Place biscuit into each cup.
- Bake at 425F for 10 minutes or until nicely browned.
OUTSTANDINGLY EASY TO MAKE & VERY TASTY, TOO! I made these with the canned whole berry cranberry sauce, but another time I'd really enjoy making these with a thick, homemade cranberry sauce! Definitely a keeper whichever way they're made! [Tagged & made in Please Review My Recipe]
Yummy! These are very quick and easy. A wonderful side to leftover turkey or even a chicken soup. Made using canned cranberry sauce the jelled kind, next time will either beat it a little to break it down and it did not melt in the baking or use a non jelled cranberry sauce. Also the tablespoon per cup is a scant tablespoon. Thanks so much for the post.