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Monday, October 14

Cranberry pâte de fruits

Lemon, small, sliced, seeded
12 ounces
Certo liquid pectin
6 ounces
2 ½ cups +
Chocolate, bittersweet (optional)
12 to 16 ounces
  1. Purée the lemon slices, cranberries, and 1/4 cup water in a food processor until smooth; leave very slightly chunky.
  2. Combine the cranberry mixture with the sugar in a medium saucepan over medium heat, stirring often, until it boils, about 4 minutes.
  3. Remove from heat, and stir in the pectin.
  4. Return to heat, and bring to a boil again; stir 1 minute more.
  5. Pour into silicon molds, and let cool to set.
  6. Cover and refrigerate until ready to serve.
  7. Unmold, and roll jellies in sugar to coat before serving.
  8. Dip in melted bittersweet chocolate, if desired. 
Recipe from Cooking Lessons.

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