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Thursday, 15 January 2015

Cranbrillo (Cranberry Cheese)

Whenever I buy Cranberries I get double duty out of the Cranberries as I get Cranberry Jelly and Cranberry Cheese.

I have also sourced some ideal containers for the Cranbrillo/Cheese.  You know those posh Gu puddings fro the supermarket come in little glass dishes I use those and then seal with some greaseproof and paraffin wax.  Since dealing with the this way I have not had any cheese go off.

Anyway for the Cranbrillo you will need:

300g/11 oz cranberries
250ml/9 fl oz water
300g/11 oz caster sugar
2 tsp powdered pectin

Method
Put the cranberries in a small pan with the water and bring to the boil.  Cover and simmer for about 15 minutes or until the fruit has cooked down.  Cool slightly then push the fruit through a fine sieve into a clean pan (this is time consuming and will take some effort but it is worth it).

Stir in the caster sugar and pectin then cook gently until the sugar dissolves.  Turn up the heat and simmer for 45-50 minutes stirring frequently until the mixture is thick and deep ruby.

Test the mixture by pulling a wooden spoon across the base of the pan you should be able to see the pan for 1 second before the mixture covers it.

Pot the hot mixture immediately into small sterilised jars with lids or little pots and paraffin wax.  Cool completely.  Makes about 400g/14oz.  Keep in a cool place.

To serve remove wax layer from pot and tip out the cheese - sometimes it will release from the jar at others you will have to run a knife round the edge and place on a plate.  Serve in slices with cheese of your choice and serve with home made crackers.

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