Cranberry Chia Jam & Candied Sage Crostini
- Ingredients
- Instructions
- 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.
- 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.
