Cranberry Bruschetta

Cranberry Bruschetta

  • ​1 cup cranberry sauce, store-bought
  • 2/3 cup medium diced red onion
  • 1/2 cup rice wine vinegar
  • 1/3 cup sugar
  • 2 tablespoons pickled ginger, roughly chopped (or 1 tablespoon grated ginger)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fresh rosemary petals
  • 4 ounces cream cheese
  • 1 loaf of crusty baguette
  • 2 tablespoon butter, melted



Preheat oven to 375 degrees.


Slice the bread on a slant into 1/2-inch slices. On a baking sheet, arrange the bread and brush lightly with melted butter. Bake for ten minutes or until golden and toasted. Remove from oven and set aside to cool. 


In a heavy bottom saucepan, combine the diced red onion, sugar, vinegar, pickled ginger, and red pepper flakes. Over medium-high heat, simmer until the vinegar is reduced by more than half and the sugar begins to caramelize (the red onion will become pink and translucent). Reduce the heat and stir in the minced rosemary and cranberry sauce. Return to a boil and remove from heat to cool completely.


To assemble the Bruschetta, smear each toast with approximately 1 tablespoon of cream cheese, top with 1-2 heaping tablespoons cranberry sauce, and garnish each with a rosemary petal.


Cranberry Glazed Pork Bites

  • ​(1) 2-pound boneless pork loin (get smallest one you can find, might be over 2 pounds)
  • Coarse salt
  • Freshly ground black pepper
  • Cranberry sauce (store bought doctored with chili flake and ginger)



Preheat oven to 350 degrees.


Season the pork well with coarse salt and pepper. Place pork on a baking sheet fitted with a rack, fat side up. Bake for 40 minutes. Turn pork over and baste with a thick coat of cranberry sauce and bake for 15 minutes more or until pork internally is 150 degrees. Rest for 10 minutes before slicing into cubes.


Slice into 2- inch cubes. Lightly toss with cranberry sauce. Place under the broiler to brown, about 2- 3 minutes. Serve with picks on the side, or pick each piece with a decorative pick and place on a platter. Serve extra sauce on the side in a small ramekin.


Makes up to 32 pieces


Cranberry Glazed Pork Bites



  • ​1 ounce Campari
  • 1 ounce sweet vermouth
  • 1 ounce Jack Daniel’s Single Barrel Rye
  • 1 orange peel



In a rocks glass filled with ice, add the Campari, sweet vermouth and Jack Daniels Single Barrel Rye. Stir to combine. Add the orange peel.


Makes 1 drink