Cranberry Consomme

Let’s add another one to the list of 1) words I didn’t know existed and 2) techniques I’d never heard of, until pastry school. One day I’ll shut up about pastry school but today is not that day. The thing I loved most about it was the opportunity to sit in a room of peers excited to learn about baking, techniques, food, and simply how we can create more delicious things. Honestly, this is true of school and/or classes in general but I’ve found that going “back” to school as an adult – versus fresh out of high school – allows me to dive deeper into the subjects I know I love.

Ok, motivational speech for school is over now. 

Consommé is another way to prepare fruit (I’ve learned it’s also a savory technique but we’re not talking about that right now) to serve alongside a dish. In school, we made a cherry consommé to go over a panna cotta – loved the consommé, hated the panna cotta. Consommé is a slower and longer cooking process that allows the fruit to really release their liquids and simmer in those yummy juices – which you can choose to strain out, but I would never. Whether you do a cranberry or a cherry version, this consommé will offer a delicious balance to your next dish.

WHAT IS CONSOMME?

(sorry, coming soon with a website update – full recipe available at the bottom!)

INGREDIENTS

• (sorry, coming soon with a website update – full recipe available at the bottom!)

HOW TO MAKE CRANBERRY CONSOMME

(sorry, coming soon with a website update – full recipe available at the bottom!)

3 reasons you’ll love this sweet and sour topping

MAKING AHEAD & STORING

(sorry, coming soon with a website update – full recipe available at the bottom!)

MORE CRANBERRY RECIPES

(sorry, coming soon with a website update – full recipe available at the bottom!)

Cranberry Consomme

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 2 cups

Course Dessert

Cuisine French

Consommé is another way to prepare fruit to serve alongside a dish. Consommé is a slower and longer cooking process that allows the fruit to really release their liquids and simmer in those yummy juices – which you can choose to strain out, but I would never.

Equipment

• Heat-proof bowls
• Pot
• Spatula
• Plastic wrap
• Measuring Spoons
• Digital Scale

Ingredients

• 200 g frozen cranberries*
• 1 tsp lemon juice
• 25 g powdered sugar

Instructions

• Place 1 cm of water into a large pot and bring to a boil.
• In a glass or metal bowl, place your cranberries, lemon juice, and sugar, and stir to combine. Cover tightly with plastic wrap and place your bowl on the pot, above the boiling water.
• Turn the stove down to low and cook for one hour.
• If desired, strain cranberries out of the juice. I prefer to leave in and then add a little drizzle extra to my parfait. You can save any excess for another use – mocktail (or cocktail) anyone?
• Store airtight in the fridge until ready to use. Must be completely cool before assembly.

Video

https://www.instagram.com/p/C82GUeFpbVB/

Notes

*If you prefer cherries instead of cranberries, go for it! They have a similar stability and sharpness that works perfectly in a consommé