I found a version of this Reine de Saba Cake going through my very old files, ostensively to clean them out. It’s funny how many never make it to the waste can. It was called an ice cream cake, but the filling isn’t really ice cream. By whatever name, it’s very, very good….and easy! Continue reading
A word of explanation. This is part of a recipe that is to be posted later. I was putting this part in the new technique section I am building which is meant as a reference and not to be published on it’s own. It wasn’t to go out so obviously my lack of technical ability popped up again.
The Reine de Saba Cake mentioned at the end of this post is a marvelous cake and really easy since it is frozen. I will move the publication date up to Monday.
The Candied Cranberries are wonderful this time of year. They are my favorite fruit and I use them many ways. These are great as a dessert sauce, especially good with chocolate. Also great on ice cream.
12 ounce bag of fresh cranberries
1/2 cup water
1 3/4 cup sugar (350 grams)
Place the cranberries in a rimmed baking sheet and pick over the cranberries. Discard any that aren’t plump and perfect.
Prepare a steamer by placing a rack on the bottom of a pot or pan into which the bowl of the cranberries will fit. I use an 11” wide by 3“ deep braising pan with straight sides and a lid. I put a cake cooling rack on the bottom and set a 9” round cake pan with the cranberries in it on the rack.
Bring the water and sugar to a full boil. Wash the sides of the pan down with cold water.Pour it over the cranberries. Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup. Add water to the bottom pan just below the cranberries. Cover the pan. Bring the water to a simmer and keep it at a low simmer for 15 minutes. Do not let the water boil as the berries may pop and you want to keep them as whole as possible.
Remove the pan from the heat. Remove the plate with a pair of tongs.
Leave the candied cranberries in the uncovered pan to cool completely.
If making these in advance, store the cranberries in the syrup in the refrigerator.
If the syrup is too thin to glaze the cranberries, pour the syrup into a small saucepan. Make sure you pour off all of the syrup. Bring it to a boil and cook to a temperature of 220°F. Cool completely. I usually do this a day or two ahead of serving. Pour the syrup over the cranberries and stir gently to coat them. Refrigerate. Serve the candied crnberries at room temperature.
See Reine de Saba Cake with Candied Cranberries.