Before we close up the computers for one last holiday (and birthday) fling this weekend, we wanted to share a new appetizer recipe we whipped up for our Christmas parties, a Cranberry Bruschetta.
We started by whipping up our traditional cranberry sauce recipe with a little twist. This time we tossed in some Cointreau with the fresh orange juice and zest. We also substituted agave nectar for some of the sugar and added some crushed red pepper flakes to the mix. I also used this as a chance to try out my new immersion blender – I never knew making cranberry sauce could be so quick and easy (and with a ton less dishes!). While the cranberry sauce cooled down, we prepared the bread by slicing it on a bias and brushing it with olive oil. Continue reading