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Appetizers|Fresh Fruit

Pickled Cranberries & Goat Cheese Crostini



  • Pickled Cranberries:
  • 1 cup apple cider vinegar
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon whole mustard seed
  • 1 teaspoon ground cumin
  • 2 cups whole fresh cranberries
  • Crostini:
  • 1 whole grain baguette, approximately 2 feet long
  • 8 oz. packaged tube of mild goat cheese
  • 2 cups pickled cranberries
  • 6 sprigs of fresh thyme, cut to garnish


  • To make pickled cranberries
  • Add vinegar and water to a small saucepan and heat over medium-high heat.
  • Stir in salt and sugar until dissolved and bring liquid to a boil.
  • Once boiling, turn off heat and remove pan from heat.
  • Add spices and fresh cranberries to the quart-size jar.
  • Pour vinegar mixture over cranberries.
  • Close lid and shake.
  • Cool and refrigerate overnight. Invert the jar periodically to evenly cover cranberries with liquid.
  • To make crostini
  • To build crostini, slice baguette into approximately 1-inch thick rounds, toast baguette slices if desired.
  • Spread cut side with goat cheese and top with a strained spoonful of cranberries.
  • Top with fresh thyme.


  • Carlene Thomas, RDN, LD
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