Win hearts with sweet cranberry treats this Valentine’s Day
They say that the way to a man’s heart is through his stomach, but women are also
partial to sensory seduction from the kitchen of their heart’s desire. Nothing else shows
quite how special your loved one is than cooking up a storm of home-made sweet treats
and ensuring the most romantic day of the year really is a feast of love!
These cranberry-inspired recipes are perfect for an indulgent breakfast, packing into
your loved ones lunchbox for a delicious morning tea surprise or serving up a decadent
dessert to share over a glass of champagne.
Cranberries are jam packed with antioxidants so they are a great healthy option to
recipe ideas and information on cranberries’ health benefits.
Vanilla cranberry waffles
Ingredients:
250g
Sugar
1
tsp
Vanilla extract
250g
Flour
250g
Mascarpone or fromage frais
6
Eggs
250g
Butter at room temperature
100g
Dried cranberries
Method
Mix the sugar, vanilla sugar and flour. Add mascarpone, eggs and butter and mix it with a hand
mixer to a smooth dough. Add cranberries and fold them in with a spoon.
Preheat a waffle iron. Pour the dough with a scoop into the rear part of the waffle iron, close the
cap and bake for a couple of minutes.
Serve the waffles with whipped cream and sprinkled with icing sugar. Makes 16 waffles.
Tip:
The waffles are most delicious as long as they are hot. But you can pre-bake them as well and
heat them just before serving in the oven at a temperature of 200ºC.
Vanilla Heart-Shaped Meringues filled with Cranberries
Vanilla Meringues
4
Egg whites
Pinch
Salt
1 ½ cups
Caster sugar
½ tsp
Vanilla essence
Icing sugar for dusting
Cranberry Filling
2 cups
Fresh or frozen cranberries
1/3 cup
Caster sugar
1
Orange, grated rind and juice
2 Tbsp
Grand Marnier
300ml
Cream, whipped
½ tsp
Vanilla essence
Preheat oven to 180 deg C. Line 2 heavy baking trays with baking paper and draw 6 small heart
shapes on each tray (12 in total).
Whip egg whites with salt until stiff but not dry. Add the caster sugar 1 tablespoon at a time,
beating until mixture is glossy before adding the next tablespoon of sugar. Continue beating until
mixture is very thick and glossy. Stir through vanilla essence. Using a spoon or piping bag to
shape meringue mixture into heart shapes on prepared trays. Place tray in preheated oven,
reduce heat to 160deg C and bake for 1-1 ¼ hour or until firm and dry. Cool. Store in an air-tight
container until ready to use.
Filling: Place cranberries, caster sugar, orange rind and juice in a small saucepan. Heat gently
until sugar dissolves and berries just start to release some colour. Add Grand Marnier and cool.
To Assemble: Whip cream with vanilla until firm. Place a heart-shaped meringue
onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries. Top
each with a second meringue heart. Dust with icing sugar and drizzle a little of the juice around
the edge of the plate. Makes 6 hearts.
Dark chocolate mousse with cranberries & lime
300g
Good quality chocolate (should contain 60-70% cocoa
solids)
2
Eggs
500ml
Double cream
50ml
Dark rum
4 Tbsp
Dried cranberries, chopped
Zest & juice
2 limes
Melt the chocolate in a bowl over simmering water, being careful not to overheat. Whisk the eggs
in a bowl for a few minutes until light and fluffy. In a small bowl, lightly whisk the cream. In a
separate bowl, quickly whisk the chocolate into the eggs, and add the rum, lime juice, zest &
chopped cranberries. Stir to combine and then fold in the cream. Pour into individual ramekins
and place in the refrigerator. Refrigerate until set and serve.
Cranberry Cup Cakes
Ingredients:
1¼ cup
Frozen cranberries
2 Tbsp
Caster sugar
2
Tbsp
Lemon juice
1 Tbsp
Water
125g
Butter
¾ cup
Caster sugar
2
Eggs, beaten
2 cup
SR flour, sifted
½ cup
Milk
pinch
Salt
Icing
1 ½ cup
Icing sugar, sifted
2 Tbsp
Butter
Method
Place cranberries, caster sugar, lemon juice and water in a small saucepan. Cook for about 5
minutes over a moderate heat until berries ‘burst’ and are softened.
Crush berries using the back of a spoon until a thick puree. Cool. Remove 2 tablespoons and
push through a sieve. Set aside for icing.
Preheat oven to 180ºC and line a large muffin tray or two small muffin trays with patty cases.
Cream butter and caster sugar until pale. Add beaten eggs and cooled cranberry mixture. Stir in
sifted flour, salt and milk.
Spoon mixtures into paper cases and bake for about 20 minutes or until golden (12-15 minutes if
using smaller muffin size). Cool on a wire rack.
Icing
Place butter and reserved strained cranberry puree in a bowl. Beat in icing sugar gradually until
thick and smooth. Use to decorate cup cakes.
Makes 10 large or 20 small cupcakes.
*Note to the editors: All cranberry products listed above can be found in all major supermarkets
around Australia.
For further information, images or requests please contact:
Chloe Davis
USA Cranberries Down Under
02 9286 1263
cranberriesaus@hillandknowlton.com.au
Health Benefits of Cranberries
Cranberries contain bacteria-blocking compounds that are believed to be helpful in preventing
urinary tract infections, and recent research suggests this same function may be useful in
blocking the bacteria responsible for stomach ulcers and certain oral bacteria that can lead to
gum disease.
*USA Cranberries Down Under is sponsored by the U.S. Cranberry Industry – growers of 80% of
the world’s best loved fruit.
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