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.)
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?