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Cranberry Chia Jam & Candied Sage Crostini



  • 1 cup water
  • 1 1/4 cups granulated sugar
  • 16 leaves sage
  • 2 cups frozen cranberries
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1/4 cup chia seeds
  • 1 loaf french bread
  • 1/3 cup Olive oil
  • 1/2 cup walnuts, chopped


  • Preheat oven to 350°F
  • Coat medium cookie sheet with oil, cooking spray, or parchment paper and set aside. Combine water and 1 cup of sugar in a large shallow pan. (Reserve ¼ cup of sugar on a small plate) Heat sugar water on medium-high until it reduces down to a nectar like consistency. With a silicon brush, brush sage leaves with nectar, dip them in the dry sugar, and place on the cookie sheet. Place sheet in refrigerator for 30 minutes to 1 hour to allow the candied leaves to harden.
  • In a medium saucepan add cranberries, lemon juice, and maple syrup. Cook down, stirring often, until the cranberries begin to pop. A potato masher may also be used to assist in mashing. Once liquid is present add chia seeds and stir until incorporated. Remove jam from pan and place in a glass bowl.
  • Using a serrated knife, cut the bread into approximately 1 inch thick slices. Lay bread on a cookie sheet and brush each piece with olive oil using a silicone brush. Place cookie sheet containing oiled bread in the oven for about 15 minutes, or until they look toasted.
  • Roughly chop walnut halves and set aside. To assemble crostini, take one slice of bread, spread 1 tbsp. of jam on it, sprinkle on 2 teaspoons of chopped walnuts, and top with a candied sage leaf.
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