When people think of cranberry they think of fall and the Thanksgiving and Christmas holidays are the best times of year to enjoy delicious cranberries. Unfortunately many people do not know many recipes for cranberry other than the traditional cranberry sauce or dried cranberries. Here are a few unique and different fall chocolate and cranberry dessert recipes to make your autumn and winter meals and holidays more memorable.
Chocolate Cranberry Bread Pudding
Bread Pudding Ingredients:
8 ounces day-old French bread, cut into ½ inch cubes (about 5 to 6 cups)
1 cup sweetened dried cranberries
1 & ¼ cups packed brown sugar
½ cup unsweetened baking cocoa
3 cups half-and-half
½ cup granulated sugar
2 tablespoons butter
1 cup semisweet chocolate baking chips
1 cup whipping cream
2 tablespoons vanilla extract
1) Heat oven to 350 degrees Fahrenheit. Spray a 12 X 8 inch (2 Quart baking dish)
with cooking spray. Place bread and cranberries into baking dish and toss to mix.
2) In large bowl, with wire whisk, beat eggs, brown sugar, cocoa and half-and-half until well blended. Pour over bread mixture. Stir gently with a large spoon to coat all the bread with liquid. Let stand ten minutes, then stir again. Bake uncovered 45 to 50 minutes, or until a knife inserted comes out clean.
3) For the sauce use a 1-Quart saucepan, mix granulated sugar, butter, baking chips and whipping cream. Cook over medium heat for 3 to 4 minutes, stirring frequently until sauce has thickened and is smooth. Remove from the heat; stir in vanilla. Sauce will be on the thin side, now you pour the sauce over the warm bread pudding and serve. Makes 12 servings.
This bread pudding is a unique take on traditional bread pudding. The mixture of cranberry and chocolate makes a perfect pairing for a yummy fall dessert. You can enjoy this simple but delicious recipe throughout the autumn season and holidays.
Rich Chocolate Cranberry Cake
8 ounces semisweet chocolate, chopped
6 Tablespoons unsalted butter, cut into pieces
2/3 cup sugar
5 large eggs, separated, at room temperature
½ cup all purpose flour
1 & ½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cream of tartar
Cranberry Filling Ingredients:
2 cups fresh or frozen cranberries
2/3 cup sugar ½ cup water
6 ounces quality semisweet chocolate, coarsely chopped
½ stick (¼ cup) unsalted butter
1 tablespoon light corn syrup
1 tablespoon orange liqueur or dark rum (optional)
1) Heat oven to 350 degrees Fahrenheit. Grease sides of a 9 X 2 inch round pan, or spring form pan with cooking spray. Line bottom of pan with parchment paper. Melt chocolate and butter in medium saucepan over low heat, stirring frequently until smooth, then remove from heat. Whisk in 1/3 cup sugar, the egg yolks, flour, vanilla and salt until it is thick and smooth.
2) I suggest a large stand mixer to do this step, but in a pinch it can be done by hand. In a large bowl or mixer beat egg whites until frothy; add cream of tartar; beat on medium speed or by hand until soft peaks form. Gradually beat in the remaining 1/3 cup sugar. Beat on high speed until stiff peaks form when the beaters are lifted. Then stir about 1 cup of the whites into the chocolate mixture to loosen it up, then gently fold in the remaining whites until evenly blended. Spread into your prepared pan.
3) Bake 30 to 35 minutes, until a toothpick inserted into the center comes out with moist crumbs on it. Cool in the pan on a wire rack for 15 minutes; then invert onto small wire rack and remove the parchment paper. Cool completely (as the cake cools the center will sink slightly).
1) While your cake is baking, bring filling ingredients to a full boil in a medium saucepan. Then reduce the heat to medium-low and simmer for 15 minutes. Remove from the heat and scrape the mixture through a sieve you have placed over a bowl; throw away the cranberry skins and seeds. Whisk the cranberry jelly until it is smooth. Cover bowl with plastic wrap and let the jelly cool to room temperature.
2) Spread jelly over top of the cake in an even layer. Leaving the cake on the wire rack refrigerate it until the jelly firms.
1) Combine chocolate, butter, and corn syrup in a small saucepan over low heat. Stir gently until completely melted and smooth. Remove from the heat; stir in liqueur if desired. Remove your cake from the refrigerator leave it on the wire rack and place the whole thing over a sheet of wax paper. Use a small metal spatula to spread the sides of the cake with a think layer of glaze to cover. Rewarm the rest of the glaze, then pour it over the top of the cake, allowing it to run off the cake and coat the sides. If you have any bare spots, use the extra runoff glaze from the wax paper to cover them. Refrigerate the cake again, until the glaze is set. Serves 12.
Then transfer the cake to a serving plate and let it stand at room temperature for an hour before you serve. If you like garnish the top with some mint or a couple of cranberries. This delicious chocolate and cranberry cake will wow all your Thanksgiving and Christmas guests.