Creamy Rich And Decadent Cranberry Sauce Food

CREAMY, RICH, AND DECADENT CRANBERRY SAUCE

Steps:

• In a 4-quart saucepan, combine the cranberries, water and sugar.
• Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
• Toward the end of the cooking time, use a potato masher to mash all of the berries.
• Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
• Remove from heat and stir in the vanilla.
• Cool to room temperature.
• Just before serving, fold in the sour cream and mix well.

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.

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

TURKEY PATTIES WITH CRANBERRY CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together the turkey, eggs, 1 cup bread crumbs, garlic, salt, paprika, sage, black pepper, and cayenne pepper in a bowl. Divide mixture into 4 patties. Coat each patty with 1/4 cup breadcrumbs.
• Heat the oil in a cast iron skillet over medium heat. Cook patties in the heated oil until browned, 4 to 5 minutes each side. Keeping the patties in the skillet, remove about 1/2 the remaining oil from the skillet; add the cranberry sauce to the skillet; cover with aluminum foil.
• Place the covered skillet in the preheated oven and cook the patties until they reach an internal temperature of 165 degrees F (75 degrees C), about 15 minutes. Remove patties from the skillet and wrap in aluminum foil to keep warm.
• Return skillet to medium heat on stove. Stir the heavy cream into the cranberry sauce. Whisk together the cornstarch and water; slowly add to the skillet; cook and stir until sauce thickens. Pour sauce over patties to serve.