Cranberries are a favourite holiday staple. Originally served as a jelly or compote along with the traditional North American turkey dinner, the shiny, plump berry has become a colourful and flavourful ingredient in cakes, tarts, muffins, and scones. Cranberry wine and cranberry juice complete the many ways in which this versatile fruit can be used.
In the following recipes, cranberries are added to a sweet sauce for eggnog custard, baked in an almond pudding, and used to add tang to a moist coffee cake. Frozen cranberries should be completely thawed and at room temperature before adding to custards and batter.
Eggnog Custard With Candied Cranberries
Makes 4 servings
In the following recipes, cranberries are added to a sweet sauce for eggnog custard, baked in an almond pudding, and used to add tang to a moist coffee cake. Frozen cranberries should be completely thawed and at room temperature before adding to custards and batter.
