Tag Archives: cranberries

Cranberry Fool

For the finale I wanted something that screamed Christmas but wasn’t something traditional.  Again, it also had to be something I could prep beforehand and set aside.  This produced all of the “Wows” I could have wished for when I brought it out at the end of the meal.  Even my dad was tempted to eat some and the man hates desserts!  I have to say it was delicious! Despite the fact that it’s made of cream and sugar it’s actually a very light dessert.  The perfect end to a gluttinous meal!

Serves 4

250g fresh cranberries
200g caster sugar + 3 tbsp
400ml double cream
1 egg white, beathn until frothy

– Put most of the cranberries in a small pan with 150g of the sugar.  Keep back 16 or so for the garnish. 
– Cook the cranberries in the pan with a lid on until the sugar melts and bubbles.  Cook for ~10 minutes until the cranberries are soft.  They will pop, do not scream like a girl (ahem) when they do so. 
– Use a spoon to mash them up once they are cooked. 
– Set aside to cool. 
– Whilst they are cooling take a large mixing bowl and pour 200ml of the cream and the remaining 50g sugar into it. 
– Use a hand mixer to beat until the cream forms soft peaks. 
– Stir the remaining 200ml cream into the cranberries until a wonderful pink colour. 
– Tip this pink mixture on top of the whipped cream. 
– Stir through only a few times to acheive a marbled effect. 
– Spoon into four cocktail glasses. 
– To garnish take the remaining cranberries and dip them in the egg white. 
– Put the 3 tbsp sugar on a plate and drop the cranberries onto the sugar.  Roll around until evenly coated in sugar. 
– Set aside to set. 
– Once hard, plce a few cranberries on each dessert. 
– Chill until ready to serve. 

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Filed under Christmas, Desserts, Easy

Cranberry Loaf

I found this recipe over on Joy of Baking and knew it was just perfect for what I wanted.  It was very simple to prepare as it’s essentially a muffin mixture and it would keep very well for a week, in fact getting better over the week, so perfect for posting for Christmas presents.  It also looks so very Christmassy! 

I wanted to use rectangular foil ‘takeout’ containers so as to ship and transport it easily and these were smaller than the 9″x5″x3″ tin the recipe called for so I doubled the recipe thinking may be I’d get 3 out of it, nope, got 4!  Yum, one spare!  It’s a really interesting flavour too, you have the sharpness of the cranberries with hints of fruity and nuttiness.  The crust also forms this delicious sugary crunch.  A surefire winner this one.  My test subjects of my mum’s office were begging for the recipe!

 

Makes 2 8″ x4″x3″ ‘loaf tins’

460g plain flour
700g golden caster sugar
4 tsp baking powder
1 tsp salt
zest of 1 orange
1 large egg
56g butter, melted and cooled
1 tsp vanilla essence
360ml milk
100g fresh cranberries (Dried if fresh not available)
90g mixed peel (I used whole preserved orange peels chopped up)
60g chopped mixed nuts

– Heat your oven to gas mark 4 and grease your tins. 
– In a large bowl mix together the flour, sugar, baking powder, salt and orange zest. 
– In a large jug mix together the butter, vanilla and milk. 
– Mix the two together and stir well to combine.  (Doesn’t matter if there are some lumps in there.)
– Add the fruits and nuts and stir through. 
– Pour into the tins and bake at the top of the oven for 1 hour.  Cover the top with foil if it gets too brown. 
– Test with a skewer to see if it’s done then remove from the oven and cool completely. 
– Wrap in foil to store for up to a week.

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Filed under Cakes, Christmas, Easy