Name: Mini Cranberry Potpies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups fresh or frozen cranberries; 1/2 cup granulated sugar; 2 tbsp brown sugar (optional); 1/4 cup orange juice or water; 1 tsp orange zest (optional); 1 tbsp cornstarch or 2 tbsp flour; 1/2 tsp ground cinnamon (optional); 1 package pre-made pie crusts or puff pastry; 1 egg, beaten (for egg wash); Whipped cream or vanilla ice cream (optional, for serving)

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Mini cranberry potpies are a festive, sweet-and-savory treat that I love to make during the holidays or anytime I want something cozy, tart, and comforting in a perfectly portioned size. These little potpies are filled with a warm cranberry mixture tucked into buttery, flaky pastry—perfect for dessert, brunch, or as a creative side dish with a holiday meal.

Why I Love This Recipe

I love mini cranberry potpies because they’re the perfect combination of tangy, sweet, and buttery in every bite. The individual portions make them ideal for parties, and they bake up beautifully golden and bubbling. I can make them ahead, freeze them, or serve them fresh out of the oven with a dollop of whipped cream or vanilla ice cream. They’re simple to assemble and always impress. Mini Cranberry Potpies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen cranberries
Granulated sugar
Brown sugar (optional, for depth)
Orange juice or water
Orange zest (optional, for brightness)
Cornstarch or flour (for thickening)
Ground cinnamon (optional)
Pre-made pie crusts or puff pastry
Egg (for egg wash)
Whipped cream or vanilla ice cream (optional, for serving)

Directions

I preheat the oven to 375°F (190°C) and grease a muffin tin or line it with parchment rounds.
In a saucepan, I combine cranberries, sugar, orange juice, and zest. I bring it to a simmer and let it cook until the cranberries burst and the mixture thickens—about 10 minutes.
I stir in cornstarch (or flour) and simmer a couple more minutes to thicken further. Then I let the filling cool slightly.
I roll out the pie dough and cut out circles large enough to fit into the muffin cups, pressing them in gently to form the base.
I spoon the cranberry filling into each crust, leaving a little room at the top.
I cut smaller circles or shapes from the remaining dough to form the tops and press them over the filling, sealing the edges. I cut a small slit or vent in each top.
I brush with egg wash and bake for 20–25 minutes, or until golden brown and bubbling.
I let them cool in the tin for about 10 minutes before carefully removing and serving warm or at room temperature.

Servings and Timing

This recipe makes about 6 to 8 mini potpies, depending on the size of the muffin tin. It takes 15 minutes to prep, 10 minutes to cook the filling, and about 25 minutes to bake. Total time is around 50 minutes.

Variations

Nutty version: I mix in chopped pecans or walnuts with the cranberry filling for texture.
Apple-cranberry: I add diced apples to mellow out the tartness of the cranberries.
Spiced filling: I add ground cloves, nutmeg, or ginger for more holiday warmth.
Lattice tops: I cut the top crusts into strips and weave them into a lattice for a fancier look.
Savory twist: I reduce the sugar and mix in goat cheese or brie for a sweet-savory appetizer.

Storage/Reheating

I store the cooled potpies in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp again. They also freeze well—I let them cool completely, wrap tightly, and freeze for up to 1 month. I reheat from frozen in the oven. Mini Cranberry Potpies

FAQs

Can I use canned cranberry sauce?

Yes, I’ve used whole berry canned sauce when I’m in a hurry—just mix it with a bit of orange zest and cinnamon for extra flavor.

Can I make these ahead?

Yes, I assemble and refrigerate them unbaked, then bake them fresh the day I want to serve. Or I bake them and store them for reheating later.

What’s the best crust to use?

I prefer a buttery homemade or store-bought pie crust, but puff pastry works too for a flakier finish.

Can I make them gluten-free?

Yes, I use a gluten-free pie dough and thicken the filling with cornstarch or a GF flour blend.

Do they need to be served with anything?

They’re delicious on their own, but I love serving them warm with whipped cream or a scoop of vanilla ice cream.

Conclusion

Mini cranberry potpies are a delightful twist on traditional holiday desserts. With their tart cranberry filling and golden, flaky crust, they deliver big flavor in a small package. I love how simple they are to prepare and how impressive they look on a dessert table. Whether I serve them as a treat, a side, or a giftable goodie, they always bring a festive and flavorful touch to the occasion.