Look, we're all about holiday classics but using cranberries only for cranberry sauce is just a little too predictable in our book. This Mulled Wine Spiced Cranberry Salsa Recipe is one that's ranking high on our holiday hit list right now because it's make ahead and a super unexpected twist on the classic cranberry flavor.
1French (aka sweet) baguettethinly sliced into 24 pieces
Extra-virgin olive oilfor brushing on bread
For The Cranberry Salsa:
1/2cupdry red wine
1/2cupPure maple syrup
1/4cupfresh clementine, or mandarin, or tangerine juice
1(3-inch)cinnamon stick
Zestof 4 mediummandarin orangesor 1 orange
1(12 ounce) bag freshcranberriessliced
Kosher salt and Freshly ground black pepper
1mediumjalapeñoends trimmed, seeded, and small dice
1/2mediumred onionsmall dice
For The Whipped Goat Cheese:
8ouncesfresh goat cheese (aka chevre)room temperature
3tablespoonsheavy cream or milk
Instructions
Bake The Crostini: Heat an oven to 400°F and arrange a rack in the middle. Brush the bread slices with some of the extra olive oil and toast in the oven until the slices are crisp and golden brown. When the crostini are toasted, rub them with garlic until it dissolves into the toast then drizzle each toast with the remaining oil and a pinch of salt.
Make The Cranberry Salsa: Bring wine and maple syrup to a boil in a wide shallow pan and reduce by two-thirds until the mixture is syrupy, about 15 minutes. Add the orange juice and boil for another 5 minutes. Add the cinnamon, orange peel, and cranberries and cook for just two more minutes then immediately remove from heat and transfer to a heatproof bowl and place in the refrigerator.Chill mixture until cranberries are cool and they absorb the wine flavors, at least 4 hours or up to overnight. Before serving, stir in the jalapeño and red onion and season well with salt and freshly ground black pepper. TIP: Cranberry salsa can be made up to two days ahead — store refrigerated in an airtight container.
Make The Whipped Goat Cheese: When ready to serve using a stand mixer or food processor fitted with an S blade beat the goat cheese and heavy cream or milk together until light and fluffy. Toast brioche and spread whipped goat cheese on and top and spoon over cranberry relish and serve.TIP: Whipped goat cheese can be made up to two days ahead — store refrigerated in an airtight container. Let it at room temperature for 30 minutes before serving so that it's spreadable.