Buttermilk Crackers with Manchego and Cranberry


1 cup
coconut sugar
3/4 cup
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
  1. In a medium-sized pot, over medium-low heat, dissolve the sugar in the water.

  2. 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.

  3. 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.

  4. Break each buttermilk cracker into thirds.

  5. Top each cracker with a thin slice of manchego cheese.

  6. Finish with about 1 tablespoon of homemade cranberry sauce.


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