Turkey Sliders with Brie, Arugula & Cranberry Chutney
- 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
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.