A Whole New Way to Make Grilled Cheese
Did you know this recipe is award winning? This is the 1st Place Cran-You Believe It Category Winner of the 2020 Year of the Cranberry, Food Blogger Challenge!
50 food bloggers took the challenge to create up to three new cranberry recipes using our whole frozen cranberries. The challenge had three categories, Family Dinner, Healthy on the Go and Cran-You Believe It. The categories were selected to add diversity to our existing cranberry recipes and get the bloggers thinking outside of “holiday cooking”. We judged each entry based on taste, visual appeal, and creativity.
Now you might be thinking what’s so creative about a grilled cheese… well you’re in for a treat! First, the secret ingredient to make the bread get that nice crispy finish is not butter, but mayonnaise! A thin layer on the outside pieces of bread will get that little crunch that makes a grilled cheese so delicious.
But what about what’s inside the grilled cheese that makes it so special? Cranberries of course! Using Cape Cod Select whole frozen cranberries boiled down into a chutney with savory flavors like white balsamic vinegar and a little sweetness from sugar, this chutney would be amazing on anything from chicken to burgers but we’re talking grilled cheese so let’s get back to that!
Now what about the cheese? This recipe calls for gouda which adds a little smokey flavor that ties in with the sweet and savory chutney. And to top it all off, this grilled cheese has prosciutto which who doesn’t love a bit of prosciutto with their cheese?
So who is behind this award winning recipe? Stacey Doyle of Little Figgy Food.
Balsamic Cranberry Chutney
1 Package (16oz) Cape Cod Select Frozen Cranberries
3/4 Cup Granulated Sugar
3 Tbsp. Water
1 Tsp. Fresh Rosemary, Finely Chopped
2 Tbsp. White Balsamic Vinegar
1/4 Tsp. Kosher Salt
8 Slices Good Quality Bread, We Like Whole Grain
4 Tbsp. Mayonaise
8 Slices Thin Sliced Prosciutto
4 Slices Gouda Cheese
balsamic Cranberry Chutney
To make the balsamic cranberry chutney:
Set aside 1/2 cup frozen cranberries. In a large saucepan, add the remaining cranberries, sugar, water, chopped rosemary, and cook over medium-low heat for 8-10 minutes, stirring occasionally and mashing the cranberries with the back of a spoon to help them break down.
Turn the heat up to medium-high, cook for 8-10 additional minutes or until juices begin to thicken. Remove pan from heat, stir in reserved 1/2 cup cranberries, the balsamic vinegar, and salt. Allow to cool. They can be kept in the refrigerator in a sealed container for up to a week.
Heat a nonstick skilled over medium heat. Spread one side only of each slice of bread with the mayonnaise. In the heated skilled, place one slice of brea, mayonnaise side down then layer the gouda cheese, prosciutto, about a tablespoon of cranberry chutney and if desired more cheese. Top with the remaining slice of bread, mayonnaise side up.
Grill over medium heat until lightly browned then carefully flip over continue grilling until cheese is melted. Repeat with the remaining ingredients until you have all 4 sandwiches. Serve immediately.
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