Appetizers

Cranberry Pecan Holiday Celery Boats

Name: Cranberry Pecan Holiday Celery Boats
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 8 Celery stalks; 8 oz Cream cheese; 1 cup Dried cranberries; 1 cup Chopped pecans; 2 tbsp Honey or maple syrup; 1/2 tsp Salt; 1/4 tsp Pepper

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Cranberry Pecan Holiday Celery Boats are a bright, crunchy snack that feels festive and fresh. They pair crisp celery with creamy, tangy cream cheese, sweet-tart dried cranberries, and crunchy pecans. The mix tastes sweet, salty, and nutty. The colors pop on a holiday platter. If you like easy finger foods, try candied pecan cranberry brie bites for another party-ready idea.

Recipe Information

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 8 (about 8 celery stalks filled)
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 filled celery boat):

Calories per serving: 170 kcal
Protein: 3 g
Carbohydrates: 14 g
Fat: 15 g
Fiber: 2 g
Sugar: 10 g
Sodium: 150 mg

Why Make This Cranberry Pecan Holiday Celery Boats

These celery boats come together fast. You need no oven. They balance textures: crisp celery, smooth cream cheese, chewy cranberries, and crunchy pecans. They look festive with red cranberries and green celery. They work as a healthy-ish snack and as an easy appetizer at gatherings. They also hold up well on a party tray for a few hours.

How to Make Cranberry Pecan Holiday Celery Boats

This recipe is quick and forgiving. Mix the filling, spoon it into celery, and serve. You can tweak sweetness and crunch easily. Use honey or maple syrup to taste. Add extra chopped pecans for more texture. Chill briefly if you want a firmer filling.

Ingredients:

Celery stalks
Cream cheese
Dried cranberries
Chopped pecans
Honey or maple syrup
Salt
Pepper

Directions:

Step 1: Preparation

Wash and cut the celery stalks into manageable pieces. Trim ends and remove strings if needed. Pat the stalks dry so the filling sticks.

Step 2: Mixing

In a bowl, mix cream cheese, chopped pecans, dried cranberries, honey, salt, and pepper until well combined. Taste and adjust salt or sweetener.

Step 3: Cooking

No cooking required for this recipe. If you want a warmer filling, let the cream cheese sit at room temperature for about 15 minutes to soften.

Step 4: Finishing

Fill each celery stalk with the cream cheese mixture. Use a knife or small spoon to press the filling into the groove. Arrange the filled celery boats on a plate and serve as a festive snack.

How to Serve Cranberry Pecan Holiday Celery Boats

Serve them chilled or at room temperature. Arrange on a platter with fresh herbs like parsley or rosemary for a holiday look. Pair with crackers, sliced apples, or a simple charcuterie board. They make a good snack for kids and a light appetizer for adults.

How to Store Cranberry Pecan Holiday Celery Boats

Assembled: Store in an airtight container in the fridge for up to 24 hours. Celery can soften over time.
Filling only: Keep the cream cheese mixture in a sealed container for up to 3–4 days in the fridge.
Celery only: Store whole celery stalks wrapped in damp paper towel in a sealed bag for 4–7 days in the crisper.
Refrigerate promptly and avoid leaving assembled boats at room temperature for more than 2 hours.

Expert Tips for Perfect Cranberry Pecan Holiday Celery Boats

Use full-fat cream cheese for creamier texture and better flavor.
Chop pecans small so the filling is easy to spread.
Toast pecans lightly in a dry skillet for 3–4 minutes for more aroma and crunch.
If the filling is too stiff, stir in a little milk or yogurt to loosen it.
For a prettier presentation, cut celery into equal lengths and line them neatly on the platter.
Add a sprinkle of flaky sea salt on top for contrast.
If you need nut-free boats, swap pecans for roasted sunflower seeds or pumpkin seeds.

Delicious Variations

Sweet & Savory: Add a little orange zest to the filling for citrus brightness.
Herb Twist: Stir in chopped fresh chives or dill for a savory note.
Goat Cheese Swap: Replace cream cheese with goat cheese for a tangier flavor.
Nut-Free: Use toasted sunflower seeds or crushed pretzels instead of pecans.
Spiced: Mix in a pinch of cinnamon or nutmeg for a warm holiday touch.
Protein Boost: Fold in drained, flaked canned tuna or shredded rotisserie chicken for a more substantial bite.

Frequently Asked Questions

Q: How long do these stay fresh on a party table?
A: Keep them on the table no more than 2 hours. After that, the cream cheese can soften and the celery will lose crispness. For longer events, refill the platter as needed.

Q: Can I make the filling ahead?
A: Yes. Make the cream cheese mixture up to 3–4 days ahead and store it in the fridge. Fill the celery boats just before serving for best texture.

Q: Are these gluten-free and vegetarian?
A: Yes. This recipe is naturally gluten-free and vegetarian. To make it vegan, use a plant-based cream cheese and a maple syrup instead of honey.

Q: My celery is stringy. How do I remove strings?
A: Peel away the outer strings with a vegetable peeler or pull them off with your fingers from the base to the tip. Choose tender inner stalks when possible.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart and firm. If you use them, chop finely and mix with a bit of sugar or honey to balance the tartness. Dried cranberries give a chewy, sweet contrast that works best.

Q: How can I make them kid-friendly?
A: Reduce the salt and pepper, use less honey, and chop the filling finely. Cut celery into shorter pieces for easier handling.

Q: What if someone is allergic to nuts?
A: Substitute pecans with roasted sunflower seeds or toasted pumpkin seeds for crunch without nuts.

Conclusion

Cranberry Pecan Holiday Celery Boats are a quick, colorful, and tasty addition to any holiday spread. They offer crisp texture, creamy richness, and sweet-tart flavor in every bite. For another stuffed celery idea with bold flavor, check out Outrageously Good Stuffed Celery. Give these a try at your next gathering — they are easy to make and always popular.