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Whole cranberries for garnish
, Yield: 48 canapes.
In small, heavy saucepan, combine cranberries and water. Bring to a boil, stirring. Add sugar and lemon zest. Lower beat and simmer about 10 minutes until cranberries are soft and mixture is thickened. Remove from heat, stir in horseradish and let cool for 3 minutes. Transfer to work bowl of food processor.
Cut butter into about 10 pieces and add to work bowl. Pulse machine on and off until mixture is well combined. Season lightly with salt and pepper and pulse again to mix.
Butter may be made ahead and stored in refrigerator for several days. Return to room temperature before using.
Spread bread with cranberry butter. Place chicken slices atop buttered bread and sprinkle meat lightly with salt and pepper. Cut each sandwich into four quarters—either squares or diagonals—and tuck a leaf or small sprig of watercress into top of each canape. Arrange in single layer on platter.
Before serving, garnish platter with large spray of watercress topped with a few cranberries so that it looks like a spray of holly.
Note: Canapes may be made up
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