Cranberry Bruschetta … Yum!

Go figure that the easiest dish I made for Christmas this year was also everyone’s favorite! It was a bit of a risk—I combined bits and pieces from several different recipes and adapted them to make my own, and I didn’t do a test run on this little experiment before Christmas. Luckily, the risk paid off! I think nearly everyone who tried it asked if I was going to post the recipe.

This is a fantastic appetizer to make ahead of time; in fact, I recommend making it the day before you plan to serve it so that the flavors can develop and the cranberries aren’t too tart.

Oh and special thanks to my brother, Josh, for being my oh-so-talented hand model. {Thanks for washing your hands!}

Cranberry Bruschetta

12 oz fresh cranberries, rinsed and drained
1/2 cup diced red onion
1/3 cup granulated sugar
2 tbsp red wine vinegar
3 tbsp chopped fresh basil
3 cloves of garlic, minced
1 tsp oregano
Loaf of French baguette bread

Pick through your cranberries, discarding any that are soft. Place the cranberries in a food processor and pulse a few times to roughly chop. Spoon the cranberries into a bowl and add the remaining ingredients. Mix well, cover, and refrigerate overnight. Serve on slices of toasted baguette.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

2 Responses to Cranberry Bruschetta … Yum!

  1. Nicole says:

    Yum!! This reminds me of the strawberry one you make in the summer. I’m going to have to try this.

    • mommachine says:

      It’s similar, but what’s great about this is that it lasts in the frig for a while. I made it on a Monday and we were still snacking on it on Friday! It doesn’t get mushy like strawberries and tomatoes do.