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Cranberry Chutney Crostini Recipe

It's a shame people seem to only think about cranberries around Thanksgiving. They have such a great flavor you can take advantage of all year long. The tang from the cranberries goes great with many different ingredients, especially the spices and mint in this crostini. The crispy bread provides a crunch to the whole dish.

The recipe is a typical cranberry sauce or chutney with some ancho pepper for smokiness and xanthan gum to hold it together. I've based the recipe off of a typically-sized bag of cranberries, but they vary in size and several grams in either direction won't change the base flavor much.

While they can be eaten at any time of year, these are always awesome as a Thanksgiving appetizer!

Cranberry crustini

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the cranberry chutney crostini recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Cranberry Chutney Crostini Recipe

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 40 Minutes
  • Makes: Tops 30-50 crostini

Cranberry Chutney Crostini Ingredients

For the Cranberry Chutney

350g cranberries
230g orange juice
100g water
75g brown sugar
75g white sugar
1 dried ancho pepper
5g fresh ginger, peeled and diced
60g triple sec or Grand Marnier
2g cinnamon
1g cloves
1.6g xanthan gum, 0.4%

To Assemble

Basic Crostini Base
Orange Zest
Mint leaves
Almond slivers

Cranberry Chutney Crostini Instructions

For the Cranberry Chutney

Combine the cranberries, orange juice, water, brown sugar, white sugar, ancho pepper, and ginger in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 20 minutes. Remove the pot from the heat and discard the ancho pepper.

Add the triple sec, cinnamon, cloves, and xanthan gum then blend well. You want the chutney to bind together but still have chunks of cranberry in it.

The cranberry chutney will last for several days in the refrigerator and can be served cold or reheated.

To Assemble

Place the crostini base on a serving plate, or individual plates. Add a spoonful of cranberry chutney then top with some orange zest, mint leaves, and almond slivers.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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