Cranberry Maple Crème Fraîche Recipes

CRANBERRY-MAPLE CRèME FRAîCHE

Steps:

• Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
• Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.

CRANBERRY-STUDDED CRèME FRAîCHE SCONES

Steps:

• Preheat oven to 350°F. Whisk first 5 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal. Mix in cranberries.
• Separate 1 egg; place white in small bowl and reserve. Place yolk in medium bowl. Whisk whole egg, crème fraîche and vanilla into yolk. Gently stir crème fraîche mixture into flour mixture (dough will be very moist). Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Beat reserved white until foamy; brush over wedges. Sprinkle with sugar. Transfer wedges to baking sheet, spacing 1 inch apart.
• Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.

CRANBERRY CREME FRAICHE BUNDT CAKE

Steps:

• 1. Preheat oven to 350^. Brush inside of a 10 cup bundt pan with melted butter and dust it lightly with flour. --- Whisk the flour with the baking soda and baking powder and salt in a medium bowl until thoroughly combined.
• 2. In the bowl of a mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating after each until just combined.
• 3. Pour 1/2 the batter into the prepared pan. swirl 1/2 the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. Sprinkle the almonds over the top. Bake for 50-55 minutes, until golden brown on top.
• 4. Let cool in pan on wire rack for 15 minutes, then invert onto the rack and let it cool completely. Transfer cake to serving plate and drizzle glaze over cooled cake. Cake will keep at room temperature for 2 days.
• 5. Creme Fraiche: Make ahead* Combine ingredients, cover tightly, and let sit at room temperature in a warm place for at least 8 hours. Stir mixture- it should be thick and creamy.(it may take a little longer). When it has thickened completely to a nice, thick consistency keep in an airtight container in the refrigerator for up to 2 weeks.
• 6. Cranberry Sauce: Make ahead* Combine ingredients in a saucepan over medium-high heat and cook for about 15 minutes(after 10 minutes remove 1 Tablespoon of the liquid for the glaze below).When the sauce has thickened and liquid has been reduced. Let it cool completely before using in the cake recipe. Sauce will keep in refrigerator for 3 days.
• 7. Cranberry Glaze: Make ahead* Mix all ingredients until mixed well and smooth.