Wednesday, December 19, 2012

Cranberry-Honey Jam, Satsuma Orange Gelee, & Honey Yogurt Verrines

I promised you that I would make something with the cranberry that I've left from my smoothie and I have come up with two…ahhh...bonus! Who doesn't like bonus?

After debating between cranberry-orange muffins and cranberry-apple cake, I ended up making this quick cranberry jam and verrines – dessert in tiny glasses.


Verrines and parfaits are quite the same which they all resemble multiple layers of ingredients and artfully serve in clear glasses. The differences are that verrines are served in small glasses with a few bites and you’re done with it, while parfaits are usually double or triple the size of verrines and served in tall glasses.

The truth is I love them both!  ^_^

To allow the tangy tart in cranberry to shine through the sweetness of the orange juice and honey, I only cooked the jam in a short period of times, only 10 minutes or so. The jam has a very tangy-sweet with a soft touch of honey. It tastes great on toasted breads or pancakes with a hot cup of coffee in the morning……oh soooo….perfect!


Since the last time trip to the market, I bought a 5 lb bag of sweet Satsuma orange and have been eating them for quick healthy snacks which only half of them left sitting pretty on the counter. I decided to use a couple of them to make these simple verrines because I thought it would look so amazing with the ruby red color from the cranberry and the yogurt.

See, it looks sooooo gorgeous….  Don’t you think?


Simplest Cranberry Honey Jam:

2 cups fresh cranberry
1/4 cup sugar
3 tbsp honey
1 medium orange juice + zest
1 tsp vanilla extract

Add everything in a small pan over medium-high heat and let it cook while smashing to break down the cranberry with the back of spoon for 7-10 minutes.
Turn off the heat and let it cool down before refrigerate it.

Satsuma orange gelee:

1/4 c. fresh squeeze Satsuma orange juice + 1 tsp zest
1 tsp gelatin powder
1 tbsp water
*1 tsp honey – this is optional to add to the orange juice if you think you need it. I didn’t put in mine since the orange juice was already sweet.

Mix water and the gelatin powder, set aside.
Warm the orange juice + zest in the microwave for 20 seconds, and then stir in the gelatin (and honey if used) and mix well.
Strain the orange mixture through the fine strainer and divide them among 4 shot glasses for the 1st layer, chill in the refrigerator for at least 2 hours or until it set.

Honey Yogurt

1/2 cup nonfat plain yogurt
1/2 tbsp honey
1/2 tsp gelatin powder
1 tbsp water

Mix together water and gelatin and set aside.
Separately microwave 1/4 cup of the Greek yogurt for 20 seconds, the gelatin mixture for 7 seconds, and quickly whisk them together, stir in the rest of the Greek yogurt and honey.
Divide the yogurt over the orange glee for the 2nd layer and chill another at least 2 hours.
When the yogurt firm and set, spoon 1 or 2 teaspoons of cranberry jam on the top layer and garnish with a wedge of Satsuma orange if you like. Serve chilled.



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