Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

Apple Chutney

4 tablespoons butter
2 cups chopped tart apple
3 tablespoons light
brown sugar
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/4 cup pecan pieces
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1/3 cup apple cider or juice

Heat butter in a medium saucepan; add apple, brown sugar, raisins, cranberries, pecans, spices, and juices. Cook over medium heat until apple is tender, dried fruits are softened, and cider has boiled away. If necessary, add a little more apple
cider to keep the mixture from scorching. Serve warm or chilled with ham or pork. Makes about 2 cups.