Cranberry Cream Topping Recipes

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

CRANBERRY-HORSERADISH CREAM

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
• Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

CRANBERRY CREAM

Steps:

• In a saucepan, combine 3/4 cup orange juice, cranberry sauce and gelatin. Mash and cook over medium-low heat until gelatin is dissolved. Stir in remaining orange juice. Chill until mixture begins to thicken, about 2-1/2 hours. , Beat cream until soft peaks form; fold into gelatin mixture. Pour into an 8-cup serving bowl; refrigerate until firm. Garnish with oranges. Brush cranberries with corn syrup; sprinkle with sugar. Place over oranges.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

CRANBERRY BARS WITH CREAM CHEESE TOPPING

Steps:

• In a mixer, blend 2 tablespoons softened butter and 8-ounce brick of Philadelphia Cream Cheese until smooth.
• Add 1 cup powdered sugar and mix until uniform. Add 1/4 teaspoon vanilla extract, 1 cup melted white chocolate chips, and 1/2 tablespoon orange zest. Mix until uniform.
• Preheat oven to 350 degrees F. In a mixer, or by hand, combine 1 cup of butter with 1 1/2 cups brown sugar until smooth. Add 1 teaspoon vanilla extract and 2 eggs, and mix.
• In a separate bowl, mix 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground ginger, and 1/4 teaspoon salt until uniform.
• Little by little, blend dry mixture with wet mixture until smooth. To mixture, add 1/2 cup dried cranberries and 1 cup white chocolate chips, and mix until uniform.
• Spray a 13-by-9-inch baking pan with nonstick oil and press mixture into pan corner to corner to form a uniform layer. Bake for 20 minutes, then cool. Once cooled, flip pan over and remove the layer as a whole. Be careful not to break it.
• Frost the top with cream cheese frosting, sprinkle with dried cranberries, and drizzle with melted white chocolate.
• Put in the freezer for 30 minutes to harden bars, which makes them easier to cut. Remove from freezer and cut triangle-shaped bars to your desired size, and serve.

CRANBERRY CREAM CHEESE APPETIZER

Steps:

• *Duringthe Holiday times,left over fresh cranberry sauce is great!
• In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
• Spread onto a serving dish or plate.
• In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds.
• Cover and refrigerate for 2 to 3 hours.
• Serve with crackers.

CRANBERRY ICE CREAM

Steps:

• In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

CRANBERRY CREAM TOPPING:

Steps:

• Whip cream stiff.
• fold in lemon juice.
• Lightly fold in cranberry sauce and powder sugar.