Frosty Cranberry Desserts Recipes

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Steps:

• Mix everything together and pour into a 13 x 9 x 5-inch dish.
• Cover with foil and freeze until set.
• Store any leftovers in freezer.

Steps:

• Boil the cranberries briskly in water until the skins burst.
• edited: **I'm sorry it's been awhile since I made this -- I think you do use the water and berries -- you are just pushing them through a fine mesh sieve to discard the skins -- that's why I say I think you can use an immersion blender unless you don't want any skins -- 1/4 cup of cornstarch is a lot -- it makes it gel.**.
• Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.).
• Return the puree/juice to the cooking pot and add sugar.
• Mix the potato flour or cornstarch with a little water and stir it into the puree. Bring the mixture to a boil, reduce heat, and cook gently until it thickens.
• Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream.

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
• Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
• In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
• In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
• Add the cream cheese mixture to the whipped cream and fold to incorporate.
• Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
• Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
• Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
• Enjoy!

Steps:

• In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.