Cranberry Bruschetta



  • 2-3 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 x 250g jar Ocean Spray® Wholeberry Cranberry Sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp fresh basil, finely chopped
  • 1 tsp fresh oregano, finely chopped and a few leaves to garnish
  • 1 French stick


Heat a little of the oil and cook the onion and garlic until soft but no t coloured. Add the Wholeberry Cranberry Sauce and red wine vinegar and stir until the sauce is melted. Bring to a boil. Simmer on low for 5 minutes. Remove from the heat and stir in basil and oregano. Cool at room temperature.

Heat a griddle until smoking. Cut bread diagonally into 16 slices; brush both sides with oil. Griddle each slice for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture and sprinkle with a few oregano leaves.

TIPS: Make the bruschetta topping in advance ready to use. Delicious served with some crumbled goat’s cheese.


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