Home Cooking 2

Using leftover cranberry goo (pate de fruits? w.o. pectin?)

fleenshop | Nov 30, 201312:17 PM

I made the cranberry topping from this recipe, and used some of it on a different dessert*:
If you want to skip the link, it's roughly a 6:2:1 ratio of cranberries:sugar:water (assuming frozen cranberry cocktail is mostly sugar+water), boiled for 3 minutes.

I've got about a cup of it left over, and it's somewhere between applesauce and jelly consistency. I was wondering whether it would become firmer if I boil it some more, like pate de fruits? Even without pectin, which I don't want to get? Or, aside from using it as a dessert topping or freezing it into popsicles, does anyone have other ideas for what to convert it into? My preference is to NOT turn it into a greater quantity of a dessert.

*For the curious, the dessert I made was that topping + sugared cranberries on a chocolate pie (in a store-bought chocolate cookie crust) + lightly sweetened whipped cream. Came out great and nicely festive. Links for the other components here:

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