MAPLE CRANBERRY SAUCE
This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 10 minutes. See notes above for possible variations and ingredients that you can also add in.
Provided by Ali
Time 12m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan and stir to combine.
- Heat over medium-high heat until the mixture reaches a simmer. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency. (Keep in mind that it will also thicken a bit more as it cools.)
- Taste and add extra maple syrup, if needed.
- You can either serve this cranberry sauce warm or let it cool in the refrigerator until chilled and then serve it cold.
CRANBERRY-MAPLE PUDDING CAKE
Great for dessert or breakfast.
Provided by Alice Medrich
Categories Cake Dessert Vegetarian Cranberry Fall Winter Maple Syrup Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
- Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
- Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.
PUMPKIN SOUP
All of the best flavors of an American Thanksgiving are featured in this fall soup. The benefit of using vegetable stock is twofold: most important to me is taste-vegetable stock, as opposed to rich chicken stock, melds seamlessly with the pumpkin, thinning its body without competing with the flavor. It also means that this soup is a perfect option for vegetarian guests. Trust me; everyone at the table with be happy with this tasty offering.
Yield Serves 8
Number Of Ingredients 19
Steps:
- Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat. Add the cinnamon, Mexican cinnamon, allspice, cloves, honey, and maple syrup. Simmer for 15 to 20 minutes.
- Whisk in up to 1 1/2 cups more stock if the soup is too thick. Remove from the heat and whisk in the crème fraîche. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each with a large dollop of the cranberry-maple crème fraîche and some of the pumpkin seeds and chives.
- Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
- Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.
CRANBERRY-MAPLE BREAD PUDDING
This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.Recipe and image reprinted with permission from Tartine Bread, by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
- Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
- Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
- Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
- Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.
CRANBERRY-STUDDED CRèME FRAîCHE SCONES
Categories Bread Fruit Breakfast Brunch Bake Mother's Day Cranberry Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
- Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
- Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.
CRANBERRY-MAPLE BAKED FRENCH TOAST RECIPE
Wow the family with our Cranberry-Maple Baked French Toast Recipe. This baked French toast recipe is topped with a maple sauce infused with cranberries.
Provided by My Food and Family
Categories Bread
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in milk.
- Arrange bread on bottom of 13x9-inch baking dish sprinkled with cooking spray; sprinkle with 1 cup cranberries. Pour cream cheese mixture over cranberries. Let stand 15 min.
- Heat oven to 350°F. Bake French toast 40 to 45 min. or until golden brown.
- Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining cranberries and 2 Tbsp. sugar. Simmer on low heat 10 min., stirring occasionally. Cool slightly.
- Serve French toast topped with cranberry sauce.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 27 g, Protein 8 g
CRANBERRY-MAPLE CRèME FRAîCHE
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
- Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.
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- Place the cranberries in a colander and rinse with cold water. Discard any shriveled or damaged cranberries.
- In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, and water. Bring to a boil over medium-high heat, then lower the heat to low and simmer, stirring occasionally, until the cranberries have broken down and thickened into a compote, about 20 minutes. The cranberries will pop, don't be scared:) The sauce will continue to thicken as it cools.
- Remove the cranberry sauce from the heat and stir in the cinnamon. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
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