If your Thanksgiving Day feast is side dish heavy and you decide to pass on the traditional cranberry sauce, but you still want to get a healthy dose of Vitamin C, then consider the following recipes.
Both feature fresh cranberries in mouthwatering desserts. The tartness of the plump cranberries perfectly complements the sweetness of these Thanksgiving-themed treats.
If you decide to forgo these cranberry desserts on Turkey Day, save the recipes and make them on Christmas instead. The bright crimson berries bring a festive touch to any holiday buffet table.
CHILLED CRANBERRY DESSSERT
Ingredients:
3 cups fresh cranberries
1 1/2 cups sugar
1/2 cup water
2 tablespoons cornstarch
1 cup flour
1/2 ground pecans
1/2 cup butter
2 packages (8 ounces each) cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1 1/2 cups whipping cream, whipped
Whipped cream
Directions:
Preheat oven to 350 degrees.
Combine cranberries, sugar, water and cornstarch in 2-quart saucepan. Bring to a boil; cook until cranberries pop, stirring constantly. Set aside.
Combine flour and pecans, cut in butter. Pat onto bottom of 9 by 13-inch pan.
Bake for 15 minutes. Cool.
Combine cream cheese, sugar and lemon juice, mixing until well blended. Blend in lemon rind; fold in whipped cream. Spread over crust. Top with cooked cranberry mixture. Chill several hours. Garnish with additional whipped cream prior to serving.
FRESH CRANBERRY CHEESECAKE WITH CREAM SAUCE
Ingredients:
2 large eggs
1 cup sugar
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh cranberries
1 cup sliced almonds, toasted
1 3/4 cups flour, divided
1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup (4 ounces) mascarpone cheese, softened
1 teaspoon orange zest
Cream Sauce Ingredients:
1 1/2 cups sugar
1 cup heavy cream
1 teaspoon pure vanilla extract
2 teaspoons water
8 tablespoons butter, cut into pieces
Directions:
Preheat oven to 350 degrees.
In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla. In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
Spread batter into a greased and floured 9 by 13-inch pan.
In a small bowl, combine mascarpone and orange zest. Drop by spoonfuls over batter.
Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool.
Directions for Sauce:
Combine sugar, cream and 2 teapoons of water in a medium saucepan. Boil for 2 minutes. Remove from heat, add vanilla and cook for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce.
Serve at room temperature over cake.
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