Our Favorite Cranberry Bruschetta

1 1/2 cups Fresh or Frozen Cranberries

1/4 cup granulated sugar

2 tablespoons red wine vinegar

1/2 red onion, thinly sliced into rings

2 garlic cloves, minced

2 tablespoons minced fresh basil

1 teaspoon oregano

1 (8-ounce) loaf French bread

Extra virgin olive oil

Directions:

Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Simmer on low for 10 minutes or until cranberries pop. Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature. Cut bread diagonally into 16 (3/4-inch) slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture.