Friday, November 27, 2009

On Cranberry Souffle


JAN: Okay, here it is, my friend and former room-mates, cranberry souffle recipe. It's not my favorite -- but then, I'm not a big fan of cranberry sauce either. Also, I'm not crazy about meringue. But this dish is extremely easy, very pretty, and always impressive. It was popular at the big table I served yesterday (sixteen.)

Cranberry souffle
1 bag of fresh cranberries
1 cup sugar
six egg whites
1 cup water

Combine the cranberries, sugar and water in a saucepan. Boil and cook, stirring for 5 to 8 minutes until the fruit becomes a thick puree. Cool.

Beat egg whites until they hold firm peaks. Pour the cranberries over them, folding until no streaks of egg whites appear. Although this photo features small individual cups, I pour the souffle into a single buttered and sugared 2 1/2 quart baking dish and bake at 400 degrees for 15 minutes.

When I make it, I separate the eggs first and have the egg whites ready in the mixer. Then I heat the fruit on the stove and leave it in the pan to cool until the turkey comes out of the oven. I turn the heat up and make the souffle. It's always the last thing to come out of the Thanksgiving oven.

(I think you aren't supposed to open the oven door during baking or the souffle could drop. Although I've never had that happen.)

Print and save for next year!!! Anyone have any Thanksgiving recipes they'd like to share?
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6 comments:

  1. Hank Phillippi RyanNovember 27, 2009 at 2:01 PM

    Printing! Saving! It looks beautiful! And I might make it this weekend..

    Wonder if it would work with splenda. (Ow Ow don't throw stuff at me...)

    thanks!
    xo H

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  2. Jungle Red WritersNovember 27, 2009 at 6:44 PM

    LOTS of Splenda

    xxooo

    ~jan

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  3. Ruth McCartyNovember 28, 2009 at 4:41 PM

    Thanks, Jan. I too made a copy. They look so beautiful.

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  4. Terry OdellNovember 29, 2009 at 12:35 PM

    Sounds yummy. We're a small family and too spread out for large gatherings, so I make a pumpkin-apple pie, because we never really needed two separate pies.

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  5. MisaNovember 29, 2009 at 1:41 PM

    Those look SO good!

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  6. Jan BroganNovember 29, 2009 at 5:15 PM

    Wow. Terry. That sounds awesome, but can't relate to the part where you don't want extra pies hanging around. We had FOUR pies, and guests brought two cheesecakes.

    I've had pie for breakfast for three days now.THANK GOD the cheesecake is gone.

    Misa and Ruth,
    Remember, they LOOK better than they taste. Sort of like a centerpiece for the table....

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