0 Ratings
- 16 Servings +
680 g Frozen Cranberries
1 cup Water
6 tbsp Beer of Choice (85g)
250 g Brown Sugar
2 Cinnamon Sticks
0.5 cup Rolled Oats
0.25 cup Sugar
1 tsp Ground Ginger
1 tsp Salt
1 tsp Ground Nutmeg
1 tsp Cumin
60 g Melted Butter
1 cup Softened, Unsalted Butter
2 tbsp Chopped, Fresh Rosemary
1 tsp Lemon Juice
Salt & Pepper to Taste
Prepare the Cranberry Lager Sauce
Discard any cranberries that appear overripe.
In a medium saucepan, combine the cranberries, water, beer, brown sugar, and cinnamon sticks.
Stir and bring to a simmer over medium-high heat, cooking for about 5 minutes until cranberries start to pop.
Reduce the heat and continue simmering for an additional 5-7 minutes until the sauce thickens to your preference. Set aside.
Make the Spiced Oat Crumble
In a large bowl, mix together the oats, sugar, ginger, salt, nutmeg, and cumin.
Add melted butter and mix until crumbly.
Spread onto a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let cool.
Prepare the Roasted Garlic Rosemary Butter
In a small bowl, combine the softened butter, chopped rosemary, minced garlic, lemon juice, salt, and pepper.
Mix until well combined. If desired, form into a log using parchment paper and freeze for easy slicing.
Assemble and Bake the Oysters
Preheat your oven to 425°F (220°C).
Place oysters on a baking sheet.
Spoon a small amount of cranberry lager sauce over each oyster, followed by a sprinkle of spiced oat crumble.
Finish each oyster with a small dab of roasted garlic rosemary butter.
Bake for 8-10 minutes, until the oysters are bubbly and the toppings are golden.
Serve warm as a delicious appetizer with a festive touch. Enjoy!
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