SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI
Steps:
- In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
- Smear the crostini with the goat cheese, then top with the cooked cranberries.
CRANBERRY AND GOAT CHEESE CROSTINI
"You can switch up these tangy-sweet bites with almost any cheese and a matching jam, preserves or chutney," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 20 pieces of cranberry and goat cheese crostini
Number Of Ingredients 3
Steps:
- Spread the goat cheese on the crostini, then top with the cranberry sauce.
SPICED CRANBERRY CHUTNEY
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Provided by Jody
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
CRANBERRY CHUTNEY CROSTINI
Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.-Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.
Nutrition Facts :
CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
Categories Cheese Garlic Vegetable Appetizer Bake Cocktail Party Vegetarian Quick & Easy New Year's Eve Goat Cheese Apple Fall Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 15
Steps:
- Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
- Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.
CRANBERRY CHUTNEY
Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.
Provided by Jellyqueen
Categories Chutneys
Time 40m
Yield 7 cups
Number Of Ingredients 12
Steps:
- In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
- Bring to a boil; reduce heat.
- Simmer, uncovered, for 10 minutes.
- Add the onion, apple and pear; cook for 5 minutes.
- Remove from the heat; stir in raisins and lemon juice.
- Cover and refrigerate for 8 hours or overnight before serving.
- Just before serving, stir in the walnuts.
- Serve with meat or dressing.
CRANBERRY-FIG GOAT CHEESE CROSTINI
The blend of flavors in the crostini make an absolutely scrumptious appetizer.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Set aside to cool., Lightly brush both sides of baguette slices with oil; place on an ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown. Set aside., In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat goat cheese, lemon zest and pepper until blended., To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over goat cheese. Drizzle with balsamic glaze and sprinkle with mint.
Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST CRANBERRY CHUTNEY
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Provided by KLBoyle
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.
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- Toast the bread: Preheat the oven to 400 degrees Fahrenheit. Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet. Lightly sprinkle the slices with salt. Toast the bread in the oven for 10 to 12 minutes, turning halfway, until the slices are lightly golden on both sides. Set the pan aside to cool.
- Make the cranberry sauce: Rinse the cranberries and toss any squishy ones. In a large, heavy-bottomed saucepan, bring 1/2 cup water, honey, cinnamon, cloves and allspice to a gentle boil. Add the cranberries and cook, stirring frequently, for about 3 minutes or until the cranberries have popped and the sauce is starting to look, well, saucy. Remove from heat and stir in about two-thirds of the orange zest.
- Assemble the crostini: Top each slice of toast with a generous spread of cheese, then cranberry sauce and a light sprinkle of orange zest. Serve.
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