For the Orange Bourbon Cranberry Sauce:
  • 12 oz fresh cranberries
  • 1 large orange, zested and juiced
  • ½ cup pure maple syrup or honey
  • 2 tbsp bourbon (can omit)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
For the bites:
  • 1 batch Orange Bourbon Cranberry Sauce (you’ll have leftovers)
  • 1 box Dr. Praeger’s Broccoli Littles (or 1 baguette sliced into ½ inch slices)
  • 2 oz goat cheese, at room temperature (sub hummus for vegan option)
  • chopped pecans, for garnish
  • 1 sprig fresh rosemary, chopped
  • sea salt


  1. Make cranberry sauce by first rinsing and sorting through cranberries, removing any mushy ones.
  2. Place all ingredients in a medium saucepan and bring to a boil over medium-high heat.
  3. Reduce the heat to medium-low and simmer, uncovered, for about 12 minutes or until thickened. Place in a bowl and set aside. The sauce will thicken as it cools.
  4. Meanwhile, preheat oven to 450F and bake Broccoli Littles according to package directions. If using a baguette instead, bake slices at 400F for 10 minutes. Cool on a wire rack.
  5. When ready to assemble, gently place a smear of of goat cheese on each broccoli bite. (If you try to spread the cheese, the bites will break.) Then top each bite with a dollop of cranberry sauce, chopped rosemary, a sprinkle of pecans, and sea salt. These are delicious at room temperature and even better heated in the oven until the cheese is warmed!