3 cups fresh cranberries
1 cup ginger beer
1 cup sugar
1 cup fresh blueberries
1/4 cup honey roasted slice almonds
a few sprigs of fresh mint
1 tub burrata cheese
1 box of Rustic Bakery Artisan Crisps
In a medium sauce pan add the cranberries, ginger beer and sugar. Cook over medium heat, bringing to a boil and cook about 10 minutes until thickened and cranberries pop. Take the cranberries off the stove top and let cool to room temperature. If you are in a hurry like me, you can pour the cranberries into a bowl and place them in the refrigerator to cool.. When serving you would like the cranberries room temperature.
To serve place a spoonful of cranberries on a plate and with a spoon spread the cranberry sauce into a circle place a burrata ball on top. Sprinkle fresh blueberries on top of the cranberry sauce, sprinkle with almond, and place some fresh mint leaves around. Place the crackers around for serving.
These cranberries would be great served alone without the cheese and crackers for Thanksgiving dinner. Cranberries can be made several days in advance, and refrigerated . When preparing the appetizer bring the cranberries out of the refrigerator and let them come to room temperature.