Mini "Fondue Parmesan" with Cranberry Sauce

Directions

1. Line an 8” square baking dish with plastic wrap.
2. In a saucepan, melt the Scotsburn butter. Add the flour and cook for 1 minute over medium heat, stirring constantly.
3. Gradually whisk in the Scotsburn cream and bring to a boil over medium heat, stirring constantly.
4. Add the Alexis de Portneuf Cantonnier, Saputo Mozzarellissima, and Saputo Parmesan cheese. Stir until the cheese has melted. Add the egg yolk and stir to combine. Season with salt and pepper.
5. Pour the mixture into the prepared pan. Cover with plastic wrap and press with a spatula to smooth out the surface. Refrigerate for at least 4 hours or until the mixture is firm. Remove from the pan and cut into 36 cubes.
6. Place the flour in a shallow plate, the eggs in a bowl and the breadcrumbs in a second bowl.
7. Dip each cheese cube in the flour, and then dip it in the egg and the breadcrumbs. Place on a baking sheet.
8. In a deep skillet, pour 2 cups of oil. Heat the oil over medium heat. Fry the cubes for 1 to 2 minutes or until golden brown.

For the cranberry sauce

1. In a medium-sized saucepan set over medium heat, dissolve the sugar in the orange juice.
2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).
3. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
4. Serve alongside the mini “fondue parmesan”.