Preparation Steps

• Preheat oven to 375ºF. Place the Mini Fillo Shells on a rimmed baking sheet.
• In a saucepan, combine cranberries, brown sugar, orange juice, orange zest, ground cinnamon, and grated fresh ginger. Bring to a boil, stirring often.
• Reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Remove from heat.
• Gently stir in unsalted butter until melted. Stir in chopped pecans, reserving a tablespoon for decoration if desired. Divide the mixture evenly among the 30 Mini Fillo Shells.
• Bake for 5 minutes until shells are crisp. Remove from oven and cool to room temperature. Serve with a swirl of whipped cream and a sprinkle of finely chopped pecans, optional.