Candied Cranberries with Cheese and Crisp Crusts

Ingredients

• 0.3 teaspoon pickling spice mixed whole
• 8 oz baguette 
• 2 tablespoons butter melted
• 30  inner butter lettuce leaves rinsed
• 0.5 pound cheddar cheese 
• 2 cups cranberries fresh frozen thawed
• 1 teaspoon kosher salt 
• 0.8 cup sugar 

Equipment

• bowl
• frying pan
• oven

Directions

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.
2. Remove from heat, uncover, and let stand until cranberries are warm or cool.
3. 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.
4. Mix salt with 1 teaspoon sugar and lightly sprinkle over bread.
5. Bake baguette slices in a 325 oven until bread is dry and golden at edges, about 20 minutes. Use warm or cool.
6. 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.
7. To eat, set a baked baguette slice on a lettuce leaf and top with a slice of cheese, candied cranberries, and a chestnut piece.