Preheat oven to 400°. Combine cheese, cranberry sauce and marmalade in a small bowl. Chill until serving.
Cook sugar in a large skillet over medium-high heat or 1-2 minutes or until it begins to melt. Add onion; cook and stir 2 minutes longer.
Add dried cranberries, mushrooms, oil, lemon-pepper, salt and paprika. Cook for 2 minutes, stirring occasionally. Reduce heat. Add cranberry tangerine drink; cook until mushrooms are tender, about 4 minutes, stirring occasionally.
Unfold puff pastry on a greased baking sheet. Spread cranberry mixture to within 1-1/2 inches of edges; sprinkle with bacon. Bake for 20-25 minutes or until pastry is golden brown. Cool for 10 minutes. Sprinkle with basil. Cut into four pieces. Serve warm with topping.
Makes 4 servings.
Nutrition Facts: 1 piece with 1/4 cup topping equals 775 calories, 50 g fat (20 g saturated fat), 80 mg cholesterol, 775 mg sodium, 77 g carbohydrate, 7 g fiber, 12 g protein.
2010 Ultimate Cranberry Recipe Contest Winner
Merry Graham, Newhall, CA