Step 1
In a medium heavy-bottomed saucepan, combine the orange juice, apple cider vinegar, sliced ginger, orange zest, ground cinnamon, salt, and chili flakes.
Step 2
Bring the mixture to a simmer over medium heat uncovered, allowing the ginger to infuse the liquid for about 5 minutes. Stir occasionally.
Step 3
Add cranberries, the Redpath® Golden Yellow Sugar, and thyme sprigs to the saucepan. Stir to combine.
Step 4
Bring mixture back up to a simmer. Stir occasionally, until the cranberries have burst and the chutney has thickened; 10 to 15 minutes.
Step 5
Remove chutney from the heat and stir in the vanilla extract. Remove and discard the ginger slices and thyme sprigs.
Step 6
Allow the chutney to cool to room temperature. The chutney will continue to thicken as it cools.
Step 1
In a food processor, combine the crumbled feta, Greek yogurt (or Skyr), and lemon juice.
Step 2
Process until the mixture is smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a small amount of olive oil or water to achieve the desired consistency.
Step 3
Transfer the whipped feta to a small bowl, cover, and refrigerate until ready to use.
Step 1
Spread a generous amount of whipped feta on each crostini.
Step 2
Top with a spoonful of the cooled cranberry chutney.
Step 3
Garnish with toasted almond slices, orange zest, or fresh thyme leaves, if desired.
Step 4
Alternatively, serve whipped feta and chutney as part of a charcuterie board in small serving bowls, allowing guests to spread and top their crostini on their own.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting chutney may have a more pronounced caramel undertone and may be darker in colour.
*If cranberries aren’t in season, use fresh red currants, sour or tart cherries, plums, or gooseberries instead.
