Win Hearts With Sweet Cranberry Treats This Valentine's Day

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2nd February 2010, 01:23pm - Views: 439






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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



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.




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Vanilla Heart-Shaped Meringues filled with Cranberries



Vanilla Meringues



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



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)



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 &


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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




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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