Valentine's Recipes > Valentine Cranberry Dessert
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
2 1/2 tablespoons water
2 1/2 tablespoons light brown sugar (or to taste)
1 teaspoon arrowroot
for topping:
1/4 pint soured cream
1 1/4 tablespoons light soft brown sugar
pinch ground nutmeg
(see measure conversions for more information)
- Cover and simmer gently for 5 minutes.
- Stir in the sugar and cook for a further 3 - 4 minutes.
- Blend the arrowroot with the remaining water and stir into the cranberry mixture.
- Bring to the boil and simmer for 1 - 2 minutes until thickened and no longer cloudy, stirring constantly.
- Leave the mixture to stand for 20 minutes (or until cool), then taste and stir in more sugar if liked.
- Divide the mixture equally into two small ovenproof ramekins.
- Spread the soured cream over the cranberry mixture, almost to the edges.
- Mix the sugar and nutmeg and sprinkle evenly on top of the cream.
- Place under the grill for a few seconds, until the sugar is melted and bubbling.
- Remove immediately from the heat, leave to settle for 1 - 2 minutes, then serve hot. - Alternatively, serve chilled.
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This recipe is part of the Valentine's 2007 Recipes Menu
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
How to make Valentine cranberry dessert:
Also known as "Cranberry Heart Throb", this dessert can be served hot or chilled. Leave to chill after grilling, then cover with cling film and refrigerate for at least 2 hours before serving.
Ingredients
1/2 cup (4oz) cranberries2 1/2 tablespoons water
2 1/2 tablespoons light brown sugar (or to taste)
1 teaspoon arrowroot
for topping:
1/4 pint soured cream
1 1/4 tablespoons light soft brown sugar
pinch ground nutmeg
(see measure conversions for more information)
Method
- Put the cranberries and 2 tablespoons of water into a saucepan.- Cover and simmer gently for 5 minutes.
- Stir in the sugar and cook for a further 3 - 4 minutes.
- Blend the arrowroot with the remaining water and stir into the cranberry mixture.
- Bring to the boil and simmer for 1 - 2 minutes until thickened and no longer cloudy, stirring constantly.
- Leave the mixture to stand for 20 minutes (or until cool), then taste and stir in more sugar if liked.
- Divide the mixture equally into two small ovenproof ramekins.
- Spread the soured cream over the cranberry mixture, almost to the edges.
- Mix the sugar and nutmeg and sprinkle evenly on top of the cream.
- Place under the grill for a few seconds, until the sugar is melted and bubbling.
- Remove immediately from the heat, leave to settle for 1 - 2 minutes, then serve hot. - Alternatively, serve chilled.
Quidco - Where Savvy Shoppers Save Money!
If you have a question or comment relevant to this page, then please post it below.
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