Merry Berry Appetizer Recipes

MERRY BERRY FROZEN SOUFFLé

Steps:

• In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
• Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
• Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
• Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
• Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.

MERRY BERRY APPETIZER

Steps:

• Combine the cranberries, sugar, currants, water and spices in a nonaluminum saucepan. Cook and stir over medium-high heat for 6-8 minutes or until most of the berries have popped. Cool, then refrigerate. , If using cream cheese, shape into a candy cane if desired. Spoon cranberry mixture over cheese. Serve with crackers or sliced apples.