I had some leftover frozen cranberries from a cupcake project weeks ago. Chocolate and cranberry cupcakes. Meh. I had visions of rich Black Forest-esque flavours but the cupcakes fell short.
This wish to use up leftovers was not borne out of austerity. Rather, it was driven by a desperate need to clear up space in my freezer. To make way for home made chicken stock I made in my brand spanking new Fissler pressure cooker – a story that deserves its own post so I’ll bore you another time. Promise.
A visual search in Pinterest (don’t you just love Pinterest?) yielded this find: Orange-Cranberry Cheesecake. OK, it also yielded a lot of Orange Cranberry scones but scones are too intimidating for me. For now.
Here’s the link to the recipe:
I was a little distracted. Multitasking. Spice drawer organisation project (another post), moving the sprinklers, Hay Day. Oven temperature was all over the place so it’s a wonder they turned out at all.
The sauce was not as thick as I thought it would be so I scooped the fruit (and a tiny bit of juice) onto the cheesecakes and saved the gorgeous sauce for another project.
Haven’t tasted them yet. Will let them set in the fridge overnight and give my verdict tomorrow!
Update: I never got to taste these! Everyone had seconds so I assume it was acceptable : D