Tag Archives: cranberries

Candied Cranberries

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the cranberries in a rimmed baking sheet and pick over the cranberries.  Discard
any that aren’t plump and perfect.


 

 

 

 

 

 

 

 

 

Prepare a steamer by placing a cake rack on the bottom of a pan into which a bowl or pan of cranberries will fit.

 

 

 

 

 

I use an 11″ wide by 3″ deep braising pan with straight sides and a lid.  I put a cake cooking rack on the bottom and set a 9″ round cake pan with the cranberries in it on the rack.  

 

 

 

 

 

Bring the water and sugar to a full boil.

 

 

 

 

 

Wash the sides of the pan down with cold water.

 

 

 

 

 

Pour over the cranberries.

 

 

 

 

 

 

Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.

 

 

 

 

 

 

 

Add water to the bottom pan just below the cranberries.   Cover the pan.

 

 

 

 

 

Bring the water to a simmer and keep it at a low simmer for 15 minutes.  Do not let the water boil as the berries may pop and you want to keep them as whole as possible.  Cool completely.

 

 

 

 

 

 

If making these in advance, store in the refrigerator in the syrup.

Chocolate Cranberry Curd Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the cranberries in a rimmed baking pan and pick over to remove any that are blemished.

 

 

 

 

Cook the cranberries with sugar and water.

 

 

 

 

 

Cook over low heat until the cranberries are very soft.  Stir frequently until the sugar melts and the berries start juicing.  Bring to a boil, stirring frequently.  

 

 

 

 

 

Immediately puree in food processor (by batches if necessary).

 

 

 

 

 

 

 

 

 

 

Add the yolks and lemon juice to the processor and process briefly.  Place cranberry mixture in the top of a double boiler and add the butter.

 

 

 

 

 

 

 

Bring the water underneath to a boil and stir constantly until a thermometer reads 172 degrees.  Pour into the baked shell.

 

 

 

 

 

Smooth top and

 

 

 

 

 

cover directly with film.

 

 

 

 

 

 

Place in  the refrigerator.

Remove the film from on top of the cranberry curd.  Pour the glaze in the center and move it out to the edge of the curd with an offset spatula.

 

 

 

 

 

 

 

 

 

 

 

 

It often works to simply pick the pan up and rotate it around to move the chocolate to the edge.  Do not let it get on the crust, just seal the curd in.

Remove the side of the tart pan by placing the pan on a can and allowing the side to drop.

 

 

 

 

 

 

Place a flat spatula between the bottom of the pan and the tart shell.  Rotate it around the bottom to make sure the shell is free.

 

 

 

 

To release from the bottom shell, place two pancake turners on either side of the tart and lift it onto the serving dish.

 

 

 

 

Refrigerate if using within a day or two.  Freeze for longer storage.  If frozen, thaw in the refrigerator.  Serve at cool room temperature.