Cranberry Filling Recipes
CRANBERRY FILLING
If fresh cranberries are not available, frozen will work just as well in this filling for Fruit Crumb Bars.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 3
Steps:
- Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.
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- Add all of the Cranberry Filling ingredients to a medium saucepan and bring to a boil over medium-high heat, stirring frequently. Continue to boil for 5-6 minutes, while stirring, or until cranberries pop. Transfer Cranberry Filling to a bowl and let cool completely (about one hour) then cover and refrigerate for 8 hours up to 2 days.
- Preheat oven to 350 degrees F. Prepare three 9-inch cake pans by spraying with nonstick cooking spray WITH FLOUR (or grease and flour pans) then covering the pan bottoms with rounds of parchment paper.
- Beat butter, cream cheese and salt at medium speed with an electric mixer until very creamy, 1-2 minutes. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Beat in vanilla. To thin if needed, beat in milk, 1 teaspoon at a time to reach desired consistency.
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
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4.5/5 (6)Total Time 11 hrsServings 10
- Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
- Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
- Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.
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- Prepare Filling: Stir together first 3 ingredients in a small saucepan. Whisk together cornstarch and cold water in a small bowl until smooth. Stir cornstarch mixture into cranberry mixture, and cook over medium-low heat, stirring often, 4 to 5 minutes or until cranberries begin to pop and mixture comes to a boil. Cook, stirring constantly, 1 more minute or until thickened and translucent. Stir in chopped cranberries and 2 Tbsp. butter, and cook, stirring constantly, 1 minute or until butter is melted. Remove from heat, and cool completely (about 30 minutes). Cover and chill 8 to 24 hours.
- Prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy- duty electric stand mixer until creamy. Gradually add 2 cups granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Whisk together flour and next 6 ingredients until well blended. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla extract. Pour batter into 4 greased (with shortening) and floured 8 1/2-inch round disposable cake pans.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks (about 1 hour).
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- Stir together cranberries, granulated sugar, lemon juice, 2 tablespoon water, and 1 tablespoon cornstarch in a small heavy saucepan. Bring to a boil over medium. Boil, stirring constantly, until berries have popped and softened and mixture has thickened, 3 to 4 minutes. Remove from heat.
- Pour cranberry mixture into a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. (Or process mixture in saucepan using an immersion blender.)
- Return to saucepan. Cook over medium, stirring constantly, until very thick and slightly reduced, 4 to 5 minutes. Transfer to a small heatproof bowl. Place a piece of plastic wrap directly on top of mixture (to prevent a film from forming).
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- In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
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- Combine water, sugar, zest, juice, and cranberries together in a saucepan over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
- Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. It will thicken even more as it cools.
- OPTIONAL: If you want to thicken your cranberry sauce further, combine 2 teaspoons of cornstarch with 1 Tablespoon of cool water to make a slurry. Add the slurry into the cranberry sauce at the end of cooking and cook for 1 extra minute until it’s thickened.
- Remove from the heat and let the mixture cool before using. Cranberry sauce takes about 2 hours in the fridge to cool completely.
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