Cranberry Chutney with Whipped Feta on Crostini
Back to Recipes & MoreIngredients
- ½ cup (125 ml) orange juice
- ¼ cup (63 ml) apple cider vinegar
- 1-inch (6 g) fresh ginger, thickly sliced
- 2 tsp (4 g) orange zest, finely grated
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) chilli flakes
- 3 cups (330 g) cranberries, preferably fresh (or frozen)
- ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
- 2 sprigs fresh thyme
- 1 tsp (5 ml) pure vanilla extract
- 1¼ cups (234 g) feta
- ¼ cup (63 ml) Greek (or Skyr) yogurt
- 2 tsp (10 ml) lemon juice
- 2 tsp (10 ml) extra virgin olive oil or water (optional)
- Baguette, thinly sliced and toasted
- Toasted almond slices
- Orange zest, finely grated
- Fresh thyme
Equipment
Liquid measuring cups
Scale OR dry measuring cups
Measuring spoons
Medium heavy-bottomed saucepan
Microplane OR fine grater
Heatproof spatula
Food processor with the blade attachment OR immersion blender
Small bowl
Instructions
Step 1
In a medium heavy-bottomed saucepan, combine the orange juice, apple cider vinegar, sliced ginger, orange zest, ground cinnamon, salt, and chili flakes.
Step 2
Bring the mixture to a simmer over medium heat uncovered, allowing the ginger to infuse the liquid for about 5 minutes. Stir occasionally.
Step 3
Add cranberries, the Redpath® Golden Yellow Sugar, and thyme sprigs to the saucepan. Stir to combine.
Step 4
Bring mixture back up to a simmer. Stir occasionally, until the cranberries have burst and the chutney has thickened; 10 to 15 minutes.
Step 5
Remove chutney from the heat and stir in the vanilla extract. Remove and discard the ginger slices and thyme sprigs.
Step 6
Allow the chutney to cool to room temperature. The chutney will continue to thicken as it cools.
Step 1
In a food processor, combine the crumbled feta, Greek yogurt (or Skyr), and lemon juice.
Step 2
Process until the mixture is smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a small amount of olive oil or water to achieve the desired consistency.
Step 3
Transfer the whipped feta to a small bowl, cover, and refrigerate until ready to use.
Step 1
Spread a generous amount of whipped feta on each crostini.
Step 2
Top with a spoonful of the cooled cranberry chutney.
Step 3
Garnish with toasted almond slices, orange zest, or fresh thyme leaves, if desired.
Step 4
Alternatively, serve whipped feta and chutney as part of a charcuterie board in small serving bowls, allowing guests to spread and top their crostini on their own.
