Frozen cranberries with hot caramel sauce
Instructions:
-
Buy extra cranberries when they are in season and freeze them. When you need a spectacular last-minute dessert, make the caramel sauce and keep it hot. Serve the hot sauce over the frozen, chopped berries in stemmed dessert dishes. This recipe originates with Scandinavian cooks who, in the old country, froze lingonberries and served them with this sauce, which is made from easily available dairy ingredients.
- 2 cups fresh, raw cranberries;
- 2 tablespoons sugar;
- Hot Caramel Sauce
- Wash and dry the cranberries. Turn into a bowl and freeze until solid (about 4 hours). Put cranberries into a food processor with the steel blade in place and process, or turn out onto a board and chop with a knife, until berries are coarsely chopped. Blend with the sugar and keep frozen until ready to serve.
- To serve, spoon about 1⁄3 cup of the frozen, chopped berries into each dessert dish. Top with the Hot Caramel Sauce and serve immediately.