This recipe, part of our annual 12 Days of Christmas Cookies series, was inspired by a gift of Dark Chocolate Covered Cranberries given to our editor. Let’s just say they were delicious! So, when we found ourselves with an extra can of jellied cranberry sauce after Thanksgiving, we put our chef’s hats on and tried this.
It’s SO simple because it uses a boxed pie crust mix (we used Jiffy). It’s also a great way to use up leftovers. And the flavor? It satisfies the craving, for sure. Add milk and enjoy!
Photos by Paul K. Logsdon
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