Like a pumpkin and an apple, the sweet and sour taste of cranberries is synonymous with autumn. If you’re looking for the perfect Thanksgiving dessert, why don’t you try the cranberry pastry? This cranberry recipe makes light, crispy buns with an inviting filling that everyone is sure to enjoy. The luxurious topping of crème brûlée combines perfectly with the spicy taste of cranberries. You can use fresh berries, but frozen berries are the best way to get this recipe. It’s also an excellent recipe to continue. You can make a batch of cranberry jam in two days. Cranberry paste is so light and airy that it can also be used as a delicious breakfast – perfect for an autumn brunch.

How to make cranberry paste

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Heat the pot on medium heat. Add cranberry, brown sugar and butter, stirring constantly. Bring to the boil, then reduce the heat and boil the whole mixture for about 5 to 7 minutes until it thickens.

Add 1 teaspoon vanilla extract and mix. Pour the cranberry mixture into a bowl, cover and allow to cool.

Preheat the oven to 400°F. Lightly grease the bowl with cooking spray, vegetable oil or butter.

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Paint your worktop. Lower the dough sheet to 12×12 inches. Cut the dough into 9 squares of 15 cm with a sharp knife.

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Foam the cranberry mixture in the middle of each square. Moisten your fingertip and rinse the ends of the dough lightly with water. Fold the dough and squeeze the edges to form a joint. Repeat this on every square.

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Place the cake seam face down on the tray. Carefully make a slit in the top of each dough so that steam can escape during baking.

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Bake the pies for 15 minutes or until they begin to brown.

While the pies are in the oven, beat the egg, cream, sugar and ½ vanilla time together. Take the pies out of the oven and pour the cream over each mixture. Almond stuffing.

Bake the cakes for 15 minutes or until they have a rich golden brown colour. It is also possible to serve the dust with icing sugar as hot dust or at room temperature.

 

Instructions

Heat the pot on medium heat. Add cranberry, brown sugar and butter, stirring constantly. Bring to the boil, then reduce the heat and boil the whole mixture for about 5 to 7 minutes until it thickens.

Add 1 teaspoon vanilla extract and mix. Pour the cranberry mixture into a bowl, cover and allow to cool.

Preheat the oven to 400°F. Lightly grease the bowl with cooking spray, vegetable oil or butter.

Paint your worktop. Lower the dough sheet to 12×12 inches. Cut the dough into 9 squares of 15 cm with a sharp knife.

Foam the cranberry mixture in the middle of each square. Moisten your fingertip and rinse the ends of the dough lightly with water. Fold the dough and squeeze the edges to form a joint. Repeat this on every square.

Place the cake seam face down on the tray. Carefully make a slit in the top of each dough so that steam can escape during baking.

Bake the pies for 15 minutes or until they begin to brown.

While the pies are in the oven, beat the egg, cream, sugar and ½ vanilla time together. Take the pies out of the oven and pour the cream over each mixture. Almond stuffing.

Bake the cakes for 15 minutes or until they have a rich golden brown colour. It is also possible to serve the dust with icing sugar as hot dust or at room temperature.

Notes

You can make this recipe in advance the next time you plan a family brunch.

Cranberries are ideal for autumn, but you can personalise this recipe with your favourite frozen fruit. The blueberries, blackberries and other frozen fruits in this recipe will work wonders.

Do you like vanilla? Try using vanilla beans as a counterbalance to the vanilla extract – the taste is much more intense.

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