Cranberry Little Smokies

---

INTRODUCTION

Cranberry Little Smokies are a warm, sweet, and tangy snack that people love at parties. This recipe mixes canned cranberry sauce with barbecue sauce and a few spices. The little smokies cook gently until the sauce thickens. You can make them in a slow cooker or on the stove. They are easy to share and easy to eat with toothpicks.

If you like sweet and savory bites, you may also enjoy a simple spread like Christmas cranberry honey butter with fresh bread. That same bright cranberry flavor makes these little smokies feel fresh and festive.

WHY YOU WILL LOVE THIS RECIPE

You will love Cranberry Little Smokies because they are quick and plain to make. The sauce uses items you may already have in the pantry. The dish needs little hands-on time. Set it in a slow cooker and walk away. The smell that fills your kitchen is a warm mix of cranberry and smoky sauce. Kids and adults both enjoy the easy bite-size pieces. They also travel well for potlucks and holiday parties.

This recipe is flexible. You can change the sauce to be sweeter, tangier, or spicier. It also shines next to a cheese plate or a bowl of chips. If you like bite-size appetizers, try pairing it with other simple party foods like cranberry brie pinwheels for a crowd-pleasing table.

HOW TO MAKE Cranberry Little Smokies

This recipe is short and direct. You mix the sauce and let the little smokies finish cooking in the slow cooker. Follow the steps below and you will have a hot, tasty platter in under three hours.

EQUIPMENT NEEDED

• Slow cooker (or a medium saucepan if you do not have a slow cooker)
• Medium mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Serving bowl or platter
• Toothpicks for serving
• Small knife and chopping board for parsley garnish

Ingredients You’ll Need :

2 packages (14 oz each) lil smokies sausages, 1 cup cranberry sauce (canned jellied or whole-berry, or homemade), 1/2 cup barbecue sauce, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, Fresh parsley, chopped (for garnish)

STEP-BY-STEP INSTRUCTIONS :

In a medium mixing bowl, combine the cranberry sauce, barbecue sauce, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Whisk or stir until smooth and fully combined., Place the lil smokies sausages into the bowl of a slow cooker., Pour the cranberry mixture over the sausages, then stir gently to coat all the lil smokies evenly in the sauce., Cover and cook on LOW for 2–3 hours or on HIGH for 1–1.5 hours, until the lil smokies are heated through and the sauce is hot and slightly thickened., Give everything a gentle stir, then taste and adjust seasoning if needed (add a bit more barbecue sauce for smokiness or cranberry sauce for sweetness)., Transfer to a serving bowl or platter, spooning extra sauce over the top. Garnish with chopped fresh parsley for color and freshness., Serve warm straight from the slow cooker (set to WARM) or from the platter, with toothpicks for easy snacking.

HOW TO SERVE Cranberry Little Smokies

Serve these little smokies warm. Place them in a serving bowl or on a platter with toothpicks. They work well on a buffet table next to dips and crackers. If you use a slow cooker, keep it on the WARM setting so guests can help themselves. A small bowl of extra sauce on the side lets people add more if they like it sweet.

For a neat display, place the bowl on a tray with napkins and toothpicks. Add fresh parsley on top for color. Offer small plates so people can hold other snacks in one hand and a toothpick in the other.

STORAGE & FREEZING : Cranberry Little Smokies

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat, stirring so the sauce does not burn. You can also reheat in a slow cooker on LOW until warm.

To freeze, cool the little smokies fully, then place them in a freezer-safe container or heavy freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in a pot or slow cooker. For best texture, avoid freezing more than once.

SERVING SUGGESTIONS

Pair Cranberry Little Smokies with bread, crackers, or a simple cheese plate. A creamy cheese like brie or a sharp cheddar matches the sweet sauce. For a warm drink to match the flavors, offer a spiced latte to guests. A cozy option like the cozy cranberry orange spiced latte pairs well with the tart cranberry notes.

For a fuller snack table, add raw vegetables and a dip to balance the sweet bites. You can also set out sliced baguette pieces for guests to make little bites with the sausages and sauce.

VARIATIONS

• Make it spicier: Add a pinch of red pepper flakes or a teaspoon of hot sauce to the sauce before cooking.
• Make it smokier: Use a smoky barbecue sauce in place of a regular one to deepen the flavor.
• Add fruit: Stir in a half cup of chopped apples or pears for texture and extra sweetness.
• Swap the mustard: Use whole-grain mustard for a grainy texture and mild tang.
• Make vegetarian: Use small meatless sausages and follow the same sauce steps.

If you want a richer side for a fall table, try a dish that warms like caramelized butternut squash with feta, walnuts and cranberry honey. That brings similar sweet and savory notes in a vegetable dish.

FAQs

Q: Can I make these on the stove?
A: Yes. Use a medium saucepan over low heat. Put the little smokies and sauce in the pan, cover, and cook gently for 20–30 minutes. Stir now and then to keep the sauce from sticking.

Q: Can I use fresh cranberries?
A: You can, but fresh cranberries need to be cooked down with sugar first. Use about 1 to 1 1/4 cups of cooked cranberry sauce to match the canned amount.

Q: Do I need to add water?
A: No. The canned cranberry sauce and barbecue sauce give enough liquid. If the sauce gets too thick, stir in one or two tablespoons of water to loosen it.

Q: How do I make this less sweet?
A: Use a less sweet barbecue sauce and add a splash more mustard or a little vinegar to balance the sweetness.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and double all ingredients. Cooking time will not change much, but check the sauce toward the end to reach the right thickness.

MAKE-AHEAD TIPS FOR Cranberry Little Smokies

You can make the sauce up to a day ahead. Store the sauce in the fridge and pour it over the sausages when you are ready to cook. This saves time at the party. If you need to make the whole dish ahead, cook it fully, cool, and store in the fridge. Reheat gently in a slow cooker on LOW until warm. For a potluck, bring the slow cooker hot and set it to WARM so it stays ready to serve.

If you want a faster prep, open the cans and mix the sauce in the slow cooker bowl, then add the little smokies and turn the slow cooker on. This cuts down on dirty dishes and gets the food going quickly.

---

Print