Wednesday, January 1, 2014

Cranberry Bruschetta

If you're looking for a unique spread Cranberry Bruschetta is a tasty choice. It combines tart cranberries and savory spices like basil, garlic and oregano.

What you need:

  • 1.5 cups fresh or frozen cranberries
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar (I also used balsamic)
  • 2 cloves minced garlic
  • 2 tablespoons minced fresh basil
  • 1 teaspoon oregano
  • 1 loaf of french bread (whole wheat)

 1. Add cranberries, vinegar and sugar to a saucepan, bring to a boil.
 2. Add garlic to saucepan and cook for about 8 minutes.
 - I didn't think there would be enough liquid to boil when I first added everything to the pan, but after a few minutes you really get some moisture from the cranberries. Once you add the garlic you have to cook it down further to get a thicker consistency
  3. Add basil and oregano and fold in. One batch makes less than 1 cup over all once cooked down.
 4. Toast some sliced bread and enjoy. I doubled the recipe for my family, but we had leftover (pigs in a blanket won the appetizer competition this year).

Overall this is a fruity spread and was still very tart even with the sugar which was a nice compliment to the things we usually eat. The basil and garlic carry it a long way.

Original recipe from OceanSpray - they recommend adding 1/2 a red onion but I wouldn't recommend it.

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