Candied Cranberries With Cheese And Crisp Crusts – a delicious recipe with cranberries, sugar, pickling spice, baguette, butter, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sort cranberries and discard any soft or decayed fruit. Rinse berries. In a 1 1/2- to 2-quart pan, combine cranberries, 3/4 cup sugar, and pickling spice. Cover and set over low heat. Stir occasionally until cranberries are translucent, sugar dissolves, and a syrup forms, about 30 minutes. Remove from heat, uncover, and let stand until cranberries are warm or cool.
2
Meanwhile, cut baguette diagonally into 30 to 36 slices. Lightly brush 1 side of each slice with butter. Set slices, buttered side up, in a 10- by 15-inch pan. Mix salt with 1 teaspoon sugar and lightly sprinkle over bread.
3
Bake baguette slices in a 325u00b0 oven until bread is dry and golden at edges, about 20 minutes. Use warm or cool.
4
With a cheese spade or vegetable slicer, cut cheese into thin slices and mound lightly in a dish. Put cranberries, lettuce, and chestnuts in separate small bowls. Arrange baguette slices in a basket.
5
To eat, set a baked baguette slice on a lettuce leaf and top with a slice of cheese, candied cranberries, and a chestnut piece.
163
kcal
Calories
6
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups cranberries, fresh or thawed frozen, About 3/4 cup sugar, 1/4 teaspoon mixed whole pickling spice, 1 baguette (8 oz.), and more.
Yes, Candied Cranberries With Cheese And Crisp Crusts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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