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Pope Valley Winery LLC

Turkey Sliders with Brie, Arugula & Cranberry Chutney

Recipe Date:
November 1, 2018
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps olive oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 12 ozs bag of cranberries
  • 15 dried apricot rounds, chopped
  • 1 cup water
  • 1 orange zested
  • 1 lemon juiced
  • 1 tsp worchestire sauce
  • 1/4 cup packed light brown sugar
  • 1 pinch of salt
Directions

Cranberry Chutney: 
(I used a large sauté pan to make my chutney because it cooks faster. However, feel free to switch it up to a large saucepan, just expect it to take a little longer) Heat olive oil over medium-high heat. Add onion, cooking for 3 minute for until wilted. Add garlic, cooking for 30 seconds. Add the remanding ingredients, and stir to combine. Bring to a low boil and cover with lid. Cook for 10 minutes, stirring occasionally until cranberries have softened. Remove lid and cook for 8-10 minutes, stirring occasionally, or until almost all the liquid has cooked away. Remove from heat and let cool. 

Use immediately in turkey sliders, or store up to 2 weeks in a glass container in the fridge. 

Turkey Sliders: 
Slice Alexia Sweet Potato Rolls in half. Assemble sliders with a healthy smear of cranberry chutney, 2 slices of brie cheese, turkey and arugula. Serve immediately.