Buttermilk Crackers with Manchego and Cranberry

27m

1 cup

coconut sugar

3/4 cup

water

16 oz

fresh or frozen cranberries

1/4 tsp

rosemary, finely chopped

1/4 tsp

orange peel, finely chopped

1 package (8 oz)

buttermilk crackers, broken into thirds

6 oz

manchego cheese, thinly sliced

In a medium-sized pot, over medium-low heat, dissolve the sugar in the water.
Add the cranberries and return to a gentle boil over medium to medium-high heat for about 10-12 minutes until the cranberries begin to fall apart, stirring occasionally.
Once the mixture has gently boiled for a bit add the ginger, rosemary, and orange zest. Stir to combine and boil for about 2 minutes longer. Remove from heat to cool slightly before topping crackers.
Break each buttermilk cracker into thirds.
Top each cracker with a thin slice of manchego cheese.
Finish with about 1 tablespoon of homemade cranberry sauce.

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