Featured Recipes

---

Ingredients

• 1 crescent roll can
• 1 apple
• 1 jar Cranberry Relish with Grand Marnier  
• 1/2 round wheel of Brie

Directions

1. Heat oven to 375°F (or 350°F for nonstick cookie sheet).
2. Roll out crescent roll into a square and cook for 9 minutes. Remove from oven. 
3. Spread ¾ jar to 1 whole jar of Cranberry Relish with Grand Marinier over the dough. 
4. Slice 1 apple very thin, place on top of relish. 
5. Cut ½ round of brie into 1 inch pieces and place on top. 
6. Reheat in oven for 4-5 minutes until cheese melts, serve!

Ingredients

• 2 sweet potatoes, peeled and cut into 1/2-inch thick rounds
• 2 Tablespoons olive oil
• 1/4- 1/2 teaspoon fresh orange zest
• 1 teaspoon kosher salt
• 1/4-1/2 teaspoon pepper
• 5 ounces goat cheese
• 1/3 cup candied pecans
• 1/4 cup Stonewall Kitchen New England Cranberry Relish,  Cranberry Horseradish Sauce or Holiday Spiced Cranberry Sauce
• 3 Tablespoons honey
• 1 Tablespoon balsamic vinegar
• Basil or parsley for garnish

Directions

1. Preheat oven to 425° F. 
2. In a bowl combine the sweet potatoes, olive oil, orange zest and salt and pepper. Toss to evenly coat the sweet potato rounds. Place them on a large rimmed baking sheet without touching each other.
3. Bake the sweet potatoes 10-15 minutes, turning them over halfway through the cook time, until they are golden. 
4. Transfer to a serving tray and top each round with goat cheese, pecans, and New England Cranberry Relish or Cranberry Horseradish Sauce. 
5. Combine the honey and balsamic vinegar. Drizzle over the tops of the rounds and garnish with basil. Serve immediately.