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Thanksgiving is right around the corner, and I can’t wait! 4.5 days with my loves! This year I volunteered to make some appetizers. Of course, I wanted to make some fancy smanshy hors d’oeuvres but my honey kindly reminded me of his families picky palate. I can’t judge though because I’m a picky eater too; I fit in so well! I decided on these pretty little finger foods; they are simple, eye-catching and delicious! I’ve wanted to make chutney for some time now. They are always talking about chutney on the Food Network and Schmitt on New Girl is obsessed with chutney; thus, tempting me further to give it a try! Since its Thanksgiving cranberry chutney seemed fitting to top some bruschetta.

Cranberry Chutney Bruschetta

Ingredients 

cranberries
cloves
cinnamon stick
ginger
pear
apple
bread
cream cheese
mint

Cranberry Chutney Bruschetta

I’ve revised a chutney recipe to make it more friendly for picky eaters.  This recipe made more than enough and filled up a mason jar.

Cranberry Chutney

2 cups of fresh cranberries

1 1/4 cup of sugar

3/4 cup of water

3 whole cloves

1 cinnamon stick

1/2 tsp of salt

1 apple peeled and diced

1 pear peeled and diced

1/4 tsp of ginger

 

1.  On medium heat place cranberries, sugar, cloves, cinnamon, ginger and salt in a pot. Cook until the cranberries split and pop open.

2. Turn the heat down to a simmer and place your apples and pears in the pot.

3, Cook until it starts to become a gel. This probably takes 10 minutes.  I added a little bit of corn starch to speed up the process.

4. Dig out the cloves and cinnamon stick and place chutney in jar.

 

Toast your bread with olive oil, I cut mine into circles like this

Cranberry chutney

Spread on cream cheese and top with your cranberry chutney and garnish with a little mint for a extra pop!

Cranberry Chutney Bruschetta

 

Fall fashion

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