Still have some of that gelatinous goo that passes as cranberry sauce left over from Thanksgiving?  You really can re-purpose it!

Cranberry-Chocolate Tart (prep. time 30 minutes)

6 sheets of thawed phyllo sheets cut into six squares (keep covered with a damp towel until ready to use. You could also use regular pie dough or puff pastry dough)

½ stick butter, melted

½ can of gelled cranberry sauce (the kind that holds the shape of the can)

¼ C. crazins (dried cranberries)

juice of ½ orange

pinch of salt

½ C. mini chocolate chips 

Heat oven to 375.  In a small saucepan over medium heat combine 1 tablespoon of the melted butter with the cranberry sauce, stirring until the sauce is melted and simmering.  Add orange juice and pinch of salt.  Stir in dried cranberries and allow to simmer for about two or three minutes to partially rehydrate the cranberries.  Remove from heat.

Brush muffin pans with butter. Start layering phyllo squares into the muffin pans, brushing with butter between every two sheets.  Keep the rest of the phyllo from drying out by covering with a damp towel or spraying periodically with water. Sprinkle mini chocolate chips in the bottom of each phyllo cup to just cover the bottom and spoon the cranberry mixture into the cups.  Bake for about 5 to 10 minutes until the crusts are golden brown.

Sprinkle top with a little powdered sugar when the tarts have cooled. Nice served with a little dollop of whipped cream or vanilla ice cream.