Dorset Red & Boozy Cranberry Crostini

  • Serves: 12-16 crositini
  • Level: medium

    • A festive canapé for Christmas parties & New Year’s Eve nibbles.


    Prepared using:

    Dorset Red Dorset Red
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    Shopping list

    • Crostini:
    • 100g Dorset Red, grated
    • 1 baguette thinly sliced
    • Olive oil, for drizzling
    • 1-2tbsp finely chopped sage
    • Boozy cranberry sauce:
    • 1/2 red onion, very finely diced
    • olive oil, a drizzle
    • 1 cinnamon stick
    • A few sprigs of rosemary
    • Zest of 1 orange
    • Generous pinch of salt
    • 2 large handfuls fresh cranberries
    • 2-4tbsp maple syrup (to taste)
    • A large shot Cointreau
    • 1-2tbsp red wine vinegar
    • To finish:
    • Fresh chives, finely chopped

    1. Step 1

      Start the cranberry sauce: Heat a frying pan over a medium heat with a drizzle of oil. Add the diced red onion, cinnamon stick, rosemary sprigs, orange zest, salt and red wine vinegar. Saute for 4-5minutes until softened and fragant.

    2. Step 2

      Tip in the cranberries and turn the heat up high. Cook for a couple of minutes until they begin to burst.

    3. Step 3

      Stir through the maple syrup, then pour in a generous shot of Cointreau. Allow it to warm, then carefully light with a match to flambe. Let the flames burn off the alcohol, infusing the cranberries with orange and spice. Once the flames die down, reduce to a low simmer and cook until jammy but still textured. Remove the cinnamon and rosemary.

    4. Step 4

      Prepare the crostini: Heat the oven grill. Lay the baguette slices on a tray, drizzle with olive oil, and sprinkle with chopped sage. Scatter over the grated smoked cheddar. Grill for 3-4 minutes until the cheese has melted, bubbling and lightly golden.

    5. Step 5

      Spoon the warm boozy cranberry sauce over each crostini. Finish with a generous pinch of chopped chives.

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