Candied Cranberries

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Cranberry Sauce

  • 1½ cups (375mL) fresh or frozen (unthawed) cranberries
  • ¼ cup (60mL) orange juice
  • ⅓ cup (75mL) granulated sugar

Cake

  • 4 eggs, at room temperature
  • ¾ cup (175mL) granulated sugar
  • 2 tbsp (30mL) vegetable oil
  • 2 tbsp (30mL) milk
  • 1 tsp (4mL) vanilla extract
  • ¾ cup (175mL) all-purpose flour
  • ¼ tsp (1mL) baking powder
  • ¼ tsp (1mL) salt
  • Icing sugar, for dusting

White Chocolate Cream

  • 1½ cups (375mL) 35% whipping cream
  • 2 tbsp (30mL) icing sugar
  • 1½ bars (150g) Lindt Swiss Classic White Chocolate
Maître Chocolatier Tip
Maître Chocolatier Tip

The texture of white chocolate is desired in baked goods for a reason: it’s smooth and satiny. It’s also the ideal accompaniment to strong supporting flavours, like cranberry, because its flavour will complement instead of compete.