Ingredients

• 12 oz of fresh cranberries
• 180 mL of orange juice¾ cup of orange juice
• 150 g of sugar¾ cup of sugar
• 1 of orange peel
• 1 of whole cinnamon stick

Instructions

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!