Stacked Cranberry Aged White Cheddar Bites

Make the Cranberry Chipotle Jelly
1 Cook the Cranberries: Add the cranberries and water to a saucepan. Bring to a simmer over medium heat and cook 6 to 8 minutes, stirring occasionally, until most of the cranberries pop (feel free to use your spoon to help).
2 Blend Until Smooth: Transfer the cranberries to a food processor or blender. Blend until smooth.
3 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.
4 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 (102 to 104°C) and is thick like jam, coating the back of a spoon completely.
5 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 firmed up and sliceable, about 8 hours or overnight.
Cut and Assemble the Bites
7 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.
8 Assemble: Stack each bite cheddar, jelly, cheddar, jelly, pressing gently so it holds. Drizzle with honey and top with chopped roasted pistachios. Add a cocktail pick through the center and serve chilled or just slightly cool.