Bogged Down with Cranberry Sauce….

During the festive season, I received a bottle of Crabtree and Evelyn Cranberry Sauce with Orange. Well, I’m not a “cooking” person, i.e. I don’t really like to fry, steam, poach, etc.; but I like to bake! Strange huh….

As the sauce approaches its use-by date, I’m hard-pressed to find ways to use it in baking. Hence, I trawled the internet to look for ideas and found the following ideas/had the following inspiration:

I’m inclined to try the Cranberry Upside-down Muffins, any of the cupcake ideas and the Cranberry Swirl Cheesecake. I may even mix in the cranberry sauce into my muffin/cupcake batter and correspondingly reduce other liquids. Once done, I will share with you the results.

If you wish to have ideas on using cranberry sauce other than in baking, you may check out this site: http://www.musicbizadvice.com/15_ways_to_use_leftover_homemade_cranberry_sauce.htm. You could also check out Ocean Spray’s recipe database for more ideas.

Do you have other ideas?? Please feel free to suggest….

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5 Comments

  1. Flavor Rules said,

    13 August 2014 at 3:07 pm

    Dear Calla,

    My name is Sharon and am an avid home baker from India….

    your Japanese Cheesecake looks beautiful, with perfect sides and and a smooth satiny brown top…grand job!

    Just a coupla doubts regarding the Japanese Cheesecakes…kindly revert when free…
    1) Why did you replace milk instead of cream, is there any particular reason…

    2) How many grams were you yolks and whites…you mentioned 5 each, where they large, extra large or medium eggs?

    I do so want to make this sometime, its been on my mind for a long time now…

    Thanks, and do revert when free…

    Sharon

    • callavalley said,

      15 August 2014 at 9:23 am

      Dear Sharon

      I replaced the cream with the milk as I do not keep a ready stash of cream in my pantry, but milk is usually in my pantry. If cream is used, I believe that the cake will be more creamy in taste.

      As for the egg yolks and whites, I extracted the yolks and whites from eggs which weigh 60g (including the shells).

      Have a fun baking!

  2. Flavor Rules said,

    13 August 2014 at 3:17 pm

    And one more thing if I may ask Calla,

    How did you get those super clean sides for the Japanese Cheesecakes and the shiny brown tops….apart frm baking at a lower temp…is it to do with the ingredients you tweaked in the recipe?

    • callavalley said,

      15 August 2014 at 9:25 am

      Dear Sharon

      I believe greasing the pan well helps in getting clean sides. As for the shiny brown top, I believe it could be due to controlling the temperature. An oven thermometer will help you. Also each oven has its quirks, so it will be good to get to know your oven better 🙂

  3. Flavor Rules said,

    25 October 2014 at 3:23 pm

    Thanks a bunch Calla…your Cheesecake looks so inviting each time I look at it…thanks once again for answering my queries…can’t wait to get baking, smile..


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