Cranberry Bruschetta

  • 1 1/2cupsfresh or frozen cranberries
  • 1/4cupsugar
  • 2Tbspred wine vinegar
  • 1/2red onion, thinly sliced into rings
  • 2garlic cloves, minced
  • 2Tbspminced fresh basil
  • 1tsporegano
  • 18-ounce loaf French bread
  • oil
  1. Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Simmer on low for 10 minutes or until cranberries pop.
  2. Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature.
  3. Cut bread diagonally into 16 3/4-inch slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture.
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About Cranberries…

  • Cranberries do not grow in the water! Cranberries grow on low-lying vines in sandy ‘bogs,’ which are flooded for wet-harvesting in the fall, then re-flooded for the duration of the winter to protect from cold weather damage.
  • Cranberries are one of the three major fruits native to North America (the others are blueberries and Concord grapes).
  • Cranberry vines are perennial. Some producing cranberry bogs are well over 100 years old.
  • Small air-filled chambers inside a cranberry cause the fruit to bounce, and also to float.
  • A cranberry grower can lose up to 75% of a crop if honeybees or bumblebees do not properly pollinate the cranberry blossoms.

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