Pomegranate and Cranberry Bruschetta




  • 1 pound fresh (or frozen) cranberries, washed
  • 3 tsp chopped fresh ginger
  • 1 C coconut sugar
  • 2 tsp Sriracha
  • ½ C roughly chopped fresh mint
  • zest from one orange, reserve a bit for garnish
  • ¾ - 1 C pomegranate arils
  • Finely chopped mint for garnish
  • Udi’s baguette
  • 8 oz cream cheese, softened


Prep time: 30-45 Minutes. Cook time: 50 Minutes. Servings: 8.

  1. Place the cranberries, ginger, sugar, and Sriracha in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
  2. Add mint and pulse a few more times. Not too much, you want mint bits to be visible and mixture to be a bit chunky.
  3. Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
  4. For the crostini, use according to directions on packaging.
  5. To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini. Top with a scoop of the relish. Garnish with a bit of orange zest and mint if desired.


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