Food My Muse

7 Cook the Cranberries: Add the cranberries and water to a saucepan. Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until most of the cranberries have burst and softened.
0 Blend Until Smooth: Carefully transfer the hot cranberries and liquid to a food processor or blender and blend until completely smooth. Pour the mixture back into the saucepan.
1 Add the Flavor: Stir in the fruit preserves, chipotle in adobo (just the sauce), sugar, orange peel, orange juice, pectin (if using), and a pinch of salt. Mix well to combine.
2 Boil and Thicken: Bring the mixture to a rolling boil and cook for 2 minutes, stirring often so it doesn’t burn. Reduce the heat to a gentle simmer and cook for 15–20 minutes, stirring frequently, until thickened. The cranberry mixture is ready when it reaches 215–220°F and is thick like jam, coating the back of a spoon completely.
3 Set the Cranberry Jelly: Line a quarter sheet pan with parchment paper. Pour the hot cranberry mixture onto the pan and spread into an even layer. Let cool at room temperature for about 2 hours, then cover and refrigerate until very firm and sliceable, about 8 hours or overnight.
4 Slice the Jelly and Cheese: Cut your aged cheddar into bite-sized squares, about 1–1½ inches wide and ¼-inch thick. Place the chilled cranberry chipotle jelly on a cutting board and lay the cheddar squares in a tight, even layer over the top. Using the cheese as your guide, cut straight down through the jelly so you end up with matching cheddar-and-jelly squares.
5 Assemble the Cranberry Cheddar Appetizer Bites: Layer each bite cheddar–jelly–cheddar–jelly, stacking a cheddar-and-jelly square on top of another slice of cheddar and finishing with a jelly square on top. Drizzle with honey, sprinkle with chopped roasted pistachios, and serve chilled or just slightly cool.