It’s time to ditch the canned cranberry sauce this Thanksgiving, and impress your guests with this simple cranberry sauce recipe. It only takes 10 minutes to cook, and you can even make it a few days ahead of time so you’re not wasting oh-so valuable stove space on turkey day. The best part is that you can also turn this holiday staple into a quick little appetizer for your friends and family to enjoy while the turkey finishes up in the oven.
There are a number of delicious cranberry sauce recipes out there, but I like to add a touch of cinnamon and nutmeg to mine. The soft blend of spices really complement the tang of the cranberry. (Seriously, my mouth is watering just from typing this!)
When it comes to the crostini, brie and fruit flavors traditionally go very well with together, and this is especially true with the cranberry sauce. I cheated this time and purchased the spreadable brie, which was was incredibly easy and still incredibly delicious. You could also use fresh brie for this recipe, I was just strapped for time.
The crostini recipe is one of my favorites because it SEEMS fancy and is something your guests will ooo-and-ahh over, but I cannot stress enough how truly simple they are to create. Which is the best kind of recipe in my book. 🙂
- 12 Ounces Fresh Cranberries
- 1 Cup Water
- 1/2 Cup Sugar
- 1 Tablespoon Fresh Orange Zest
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Loaf French Bread or Baguette
- 1 Ounce Spreadable Brie Cheese
- Bring water and sugar to a boil.
- Add cranberries, and let simmer for about 10 - 12 minutes. Stir occasionally. The cranberries should burst, and the sauce will thicken.
- Stir in orange zest, cinnamon and nutmeg.
- Let chill.
- Preheat the oven to 375 degrees.
- Cut the bread into thin slices.
- Spread brie on bread slices, and arrange on a baking sheet.
- Bake for 10 minutes or until golden brown.
- Add cranberry sauce topping, and serve warm.