Thanksgiving Recipes: Cranberry Desserts

by Michele Cheplic | More from this Blogger

19 Nov 2008 11:02 AM

If your Thanksgiving Day feast is side dish heavy and you decide to pass on the traditional cranberry sauce, but you still want to get a healthy dose of Vitamin C, then consider the following recipes.

Both feature fresh cranberries in mouthwatering desserts. The tartness of the plump cranberries perfectly complements the sweetness of these Thanksgiving-themed treats.

If you decide to forgo these cranberry desserts on Turkey Day, save the recipes and make them on Christmas instead. The bright crimson berries bring a festive touch to any holiday buffet table.

CHILLED CRANBERRY DESSSERT

Ingredients:

3 cups fresh cranberries

1 1/2 cups sugar

1/2 cup water

2 tablespoons cornstarch

1 cup flour

1/2 ground pecans

1/2 cup butter

2 packages (8 ounces each) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1/2 teaspoon lemon rind

1 1/2 cups whipping cream, whipped

Whipped cream

Directions:

Preheat oven to 350 degrees.

Combine cranberries, sugar, water and cornstarch in 2-quart saucepan. Bring to a boil; cook until cranberries pop, stirring constantly. Set aside.

Combine flour and pecans, cut in butter. Pat onto bottom of 9 by 13-inch pan.

Bake for 15 minutes. Cool.

Combine cream cheese, sugar and lemon juice, mixing until well blended. Blend in lemon rind; fold in whipped cream. Spread over crust. Top with cooked cranberry mixture. Chill several hours. Garnish with additional whipped cream prior to serving.

FRESH CRANBERRY CHEESECAKE WITH CREAM SAUCE

Ingredients:

2 large eggs

1 cup sugar

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups fresh cranberries

1 cup sliced almonds, toasted

1 3/4 cups flour, divided

1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup (4 ounces) mascarpone cheese, softened

1 teaspoon orange zest

Cream Sauce Ingredients:

1 1/2 cups sugar

1 cup heavy cream

1 teaspoon pure vanilla extract

2 teaspoons water

8 tablespoons butter, cut into pieces

Directions:

Preheat oven to 350 degrees.

In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla. In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.

In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.

Spread batter into a greased and floured 9 by 13-inch pan.

In a small bowl, combine mascarpone and orange zest. Drop by spoonfuls over batter.

Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool.

Directions for Sauce:

Combine sugar, cream and 2 teapoons of water in a medium saucepan. Boil for 2 minutes. Remove from heat, add vanilla and cook for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce.

Serve at room temperature over cake.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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