Sweet Cranberry and Pomegranate Bruschetta

*Prep time: 25 mins  *Cook Time:  20 minutes  *Serves:18-20

Sweet Cranberry and Pomegranate Bruschetta

*This recipe was adapted from thecafesucrefarine* 

 

  1 bag fresh cranberries

1 tbsp coarsely chopped fresh ginger

  1/8 cup agave nectar

3/4 cup sugar 

zest of 1 orange *reserve some for garnish

2 tsp sriracha sauce

1/3 cup chopped fresh cilantro

Agave Nectar 

3/4 cup Pomegranate Arils *reseve some for garnish

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2 good quality baguettes, sliced 1/4" thick

  3/4 cup extra virgin olive oil

salt

black pepper

Tofutti Cream Cheese 

(can be purchased at Publix with the other cream cheeses) 

Step 1: Place the cranberries, ginger, sugar, agave and Sriracha in a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.

Step 2: Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky.

Step 3: Transfer to a storage container and add pomegranate arils and orange zest. Refrigerate for at least 2 hours or till ready to use

Step 4:preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.

Step 5:Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
Step 6: Bake for 14-18 minutes or until golden, rotating pans halfway through baking time

Step 7: To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini. Top with a scoop of the relish. Garnish with a bit of orange zest

This is surprisingly sweet and perfectly seasonal.   

Cranberry Pecan Pinwheels

*Prep time: 20 mins  *Cook Time:  15 minutes  *Serves: 20

Cranberry Pecan Pinwheels

  2 cans Pillsbury Crescent Recipe Creations Seamless Dough Sheet   

1 1/2 cup dried cranberries 

1 1/2 cup chopped  toasted pecans

3/4 cup sugar 

zest of 1 orange 

4 tablespoons Earth Balance butter, melted 

2 tablespoons water 

Agave Nectar

Step 1: Preheat oven to 400. Line two baking sheets with parchment paper (don't skip this step, trust me). 

Step 2: Mix cranberries, pecans and sugar in a bowl.

Step 3: Roll out your dough sheets. Roll them out into squares. Brush the inside with melted butter. Evenly sprinkle the cranberry mix over the two dough sheets. 

Step 4:Roll each sheet into a log. Pinch the edges to seal. Brush the log with more melted butter.

Step 5:Cut each log into 10 pieces.Set onto parchment paper, bake 12-15 minutes. 
Step 6: Drizzle with agave nectar and top with orange zest.

Sometimes its time for a little burnt, caramelized sugar.  

Cranberry Apple Stuffing Muffins

*Prep time: 15 mins  *Cook Time:  30 minutes  *Serves:12+

Cranberry Apple Stuffing Muffins

Filling

  1 fourteen ounce*Pepperidge farm* herbed seasoned stuffing package

  5 tbsp Earth Balance Butter

1 cup chopped apple

1/2 cup chopped celery

1/2 cup dried cranberries

1 chopped onion

2 tbsp rubbed sage

2 tbsp dried thyme leaves

2 tbsp rosemary

2 tsp salt

1 tsp black pepper

2 cups vegetable broth

Step 1: Preheat oven to 375. Melt butter in a large saucepan over medium-high heat. Add apples, celery, cranberries, onion and herbs. Saute 3 minutes. 

Step 2: Add broth. Stir in stuffing. Mix lightly. Taste for salt and pepper.

Step 3:Spoon into a greased, non stick muffin tin.

Step 4: Bake for 25-30, until the tops of the muffins are browned and crunchy.

Step 5:Allow to cool 20 minutes before removing from tin.

I love stuffing, I love muffins. So, here we are.