Candied Cranberries With Cheese And Crisp Crusts

• 2 cups cranberries, fresh or thawed frozen
• About 3/4 cup sugar
• 1/4 teaspoon mixed whole pickling spice
• 1 baguette (8 oz.)
• 2 tablespoons butter or margarine, melted
• 1 teaspoon kosher salt
• About 1/2 pound cheddar cheese
• 30 to 36 inner butter lettuce leaves, rinsed and crisped
• 6 glaceed chestnuts, cut into quarters (optional)

1. Sort cranberries and discard any soft or decayed fruit. Rinse berries. In a 1 1/2- to 2-quart pan, combine cranberries, 3/4 cup sugar, and pickling spice. Cover and set over low heat. Stir occasionally until cranberries are translucent, sugar dissolves, and a syrup forms, about 30 minutes. Remove from heat, uncover, and let stand until cranberries are warm or cool.
2. Meanwhile, cut baguette diagonally into 30 to 36 slices. Lightly brush 1 side of each slice with butter. Set slices, buttered side up, in a 10- by 15-inch pan. Mix salt with 1 teaspoon sugar and lightly sprinkle over bread.
3. Bake baguette slices in a 325u0b0 oven until bread is dry and golden at edges, about 20 minutes. Use warm or cool.
4. With a cheese spade or vegetable slicer, cut cheese into thin slices and mound lightly in a dish. Put cranberries, lettuce, and chestnuts in separate small bowls. Arrange baguette slices in a basket.
5. To eat, set a baked baguette slice on a lettuce leaf and top with a slice of cheese, candied cranberries, and a chestnut piece.

cranberries, sugar, pickling spice, baguette, butter, kosher salt, cheddar cheese, butter, glacueed chestnuts

Taken from www.myrecipes.com/recipe/candied-cranberries-with-cheese-crisp-crusts (may not work)