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Ricotta And Cranberry Pretzel Snaps Stackers

Our quick and easy homemade cranberry sauce is flavored with orange and cinnamon to tap into those holiday flavors (store-bought cranberry sauce can be used too). We stack two Snyder’s of Hanover® Pretzel Snaps, “gluing” them together with a smear of ricotta, then adding a dollop more ricotta and some of our cranberry sauce on top. The optional rosemary sprig garnish seals in the holiday vibes and the bit of orange zest adds citrusy aroma.

November 17, 2022
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ricotta And Cranberry Pretzel Snaps Stackers
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 12 stackers

Cranberry Sauce (or use store-bought)

  • 12 oz fresh cranberries
  • ¾ cup orange juice (180 mL)
  • ¾ cup sugar (150 g)
  • 1 orange peel, 2-inch (5-cm)
  • 1 whole cinnamon stick

Pretzel Stackers

  • 24 Snyder’s of hanover® pretzel snaps
  • ¾ cup ricotta cheese (150 g)
  • 12 small sprigs fresh rosemary, optional
  • orange zest, for garnish

Preparation

  1. Make the cranberry sauce: In a medium saucepan, combine the cranberries, orange juice, sugar, orange peel, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 12–15 minutes, until the cranberries have burst and the liquid has reduced by half. Remove the pot from the heat and let the sauce cool to room temperature, then discard the cinnamon stick and orange peel. Any cranberry sauce left over after assembly will keep in an airtight container in the refrigerator for up to 4 days. (If using store-bought cranberry sauce, skip this step.)
  2. Assemble the pretzel stack: spread ½ teaspoon of ricotta on one side of a Snyder’s of Hanover® Pretzel Snap and stack another pretzel on top, positioning the second pretzel 45° from the first, so as to cover the holes. Scoop another 1 teaspoon of ricotta onto the pretzel stack and, using the back of the teaspoon, make a divot in the center of the ricotta. Spoon 1 teaspoon of cranberry sauce into the divot. Repeat to make the remaining pretzel stackers.
  3. Garnish each stacker with an optional small sprig of rosemary and a sprinkle of orange zest.
  4. Enjoy!

Ingredients

for 12 stackers

Cranberry Sauce (or use store-bought)

  • 12 oz fresh cranberries
  • ¾ cup orange juice (180 mL)
  • ¾ cup sugar (150 g)
  • 1 orange peel, 2-inch (5-cm)
  • 1 whole cinnamon stick

Pretzel Stackers

  • 24 Snyder’s of hanover® pretzel snaps
  • ¾ cup ricotta cheese (150 g)
  • 12 small sprigs fresh rosemary, optional
  • orange zest, for garnish

Preparation

  1. Make the cranberry sauce: In a medium saucepan, combine the cranberries, orange juice, sugar, orange peel, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 12–15 minutes, until the cranberries have burst and the liquid has reduced by half. Remove the pot from the heat and let the sauce cool to room temperature, then discard the cinnamon stick and orange peel. Any cranberry sauce left over after assembly will keep in an airtight container in the refrigerator for up to 4 days. (If using store-bought cranberry sauce, skip this step.)
  2. Assemble the pretzel stack: spread ½ teaspoon of ricotta on one side of a Snyder’s of Hanover® Pretzel Snap and stack another pretzel on top, positioning the second pretzel 45° from the first, so as to cover the holes. Scoop another 1 teaspoon of ricotta onto the pretzel stack and, using the back of the teaspoon, make a divot in the center of the ricotta. Spoon 1 teaspoon of cranberry sauce into the divot. Repeat to make the remaining pretzel stackers.
  3. Garnish each stacker with an optional small sprig of rosemary and a sprinkle of orange zest.
  4. Enjoy!
Ricotta And Cranberry Pretzel Snaps Stackers

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