Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries.
Make sure to use real maple syrup. Maple-flavored and other table syrups contain a lot of granulated sugar or corn syrup and do not cook the same way. It’s worth every penny to get the real thing.
Make this recipe just before dinner for a quick and happy treat.
• Four 8-ounce (250 mL) tall jars
• Fine-mesh sieve
• Electric mixer
1 1⁄2 cups raspberries, fresh or frozen 375 mL
3 tbsp confectioner’s (icing) sugar 45 mL
2 cups frozen cranberries, thawed 500 mL
1⁄2 cup maple syrup (see Tips) 250 mL
11⁄2 cups heavy or whipping (35%) cream 375 mL
1 tbsp granulated sugar 15 mL
1 tsp vanilla extract 5 mL
1⁄2 cup cranberry juice 125 mL
1. In blender, purée raspberries and confectioner’s sugar. Transfer to a fine-mesh sieve placed over a bowl and press mixture through. Discard seeds and set raspberry purée aside.
2. In a saucepan over medium heat, cook cranberries and maple syrup, stirring often, for 15 minutes. Remove from heat and set aside to cool.
3. In a large bowl, using electric mixer at high speed, whip cream, granulated sugar and vanilla until soft peaks begin to form. Beating constantly, slowly add cranberry juice and half the raspberry purée.
4. Spoon remaining raspberry purée into jars, dividing equally. Top with whipped cream mixture, dividing equally. Refrigerate for up to 30 minutes.
5. When you’re ready to serve, remove jars from refrigerator and top with cooked cranberries. Using a long spoon, mix delicately. Garnish with mint leaves and serve immediately.
Makes 4 servings
To enter this giveaway all you have to do is leave a comment under this blog post (Facebook and email comments won’t count) answering this question, “What is your favorite way to use jars?” This giveaway opens immediately (US and Canada only, please) and closes at noon on April 24, 2013. Winner will be randomly drawn and contacted by email (be sure to leave your email address) and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)! If you want to forgo this whole giveaway and purchase the cookbook for yourself, click here.
Would you like a copy of your own? I’ve got one copy to giveaway to one of you! Just a little thanks for hanging out around here with me!
Do you remember the Super-Duper Cupcakes cookbook giveaway? The winner is
AnneApril 7, 2013 at 11:54 AM. who said,
“Great giveaway. I have made a name for myself as a cupcake girl, because I love making them for kids and parties.”
*Disclaimer, I received no monetary compensation for this giveaway. I did receive a cookbook for review, and all opinions remain my own.