CRANBERRY CONFIT

Ingredients

Cranberry Confit

320 grams (11.30 ounces) cranberries
10 grams (0.35 ounces) gelatin
13 grams (0.45 ounces) corn starch
100 grams (3.55 ounces) sugar

Equipment

Stewpan with a Thick Bottom
A heavy-bottomed stewpan ensures even heat distribution, preventing the cranberry mix from burning. Always use this type to cook delicate fillings.
Blender
A blender is essential for turning cranberries into a smooth puree. Opt for a high-speed blender for the best texture.
Mold
Choose silicone molds for easy release, and ensure they are appropriate for freezing and unmolding the confit.

Instructions

Step 1

This confit is sour, with some special astringency; it will add an unusual flavor to cupcakes and will also become a very pleasant filling for a cake. Let’s try to cook the filling version!

Step 2

Step 3

You'll need a stewpan with a thick bottom, a blender, and a mold.

Step 4

Mush the cranberries into a smooth puree using a blender. Make sure the puree is completely smooth for the best texture.

Step 5

Soak the gelatin in water. Follow the package instructions for soaking time and water quantity.

Step 6

Mix the corn starch with the sugar, then add them to the puree.

Step 7

Place the puree on a low heat, and bring it to a boil, stirring constantly. Keep a close eye on it to prevent burning. Simmer for one minute.

Step 8

Remove the puree from the heat and add the soaked gelatin. Stir until the gelatin dissolves completely.

Step 9

Pour the confit into a prepared mold, and transfer it to the freezer until it solidifies.

Step 10

Once solidified, defrost the confit and store it in the fridge. Cranberry confit will perfectly set off any buttercream or mousse. Bon Appétit!

Step 11

Servings

Picture this: a warm slice of vanilla sponge cake graced by a layer of zesty cranberry confit 🍰. The **tartness of the cranberry** beautifully complements the sweetness of the cake, creating a delightful dance of flavors in every bite.

For a chic and sophisticated dessert, use your cranberry confit to fill éclairs or choux pastry 🥖. The contrast of the crispy shell with the smooth, fruity confit will take your brunches to the next level.

If you're in the mood for some afternoon indulgence, simply spread a layer of this confit on toasted brioche with a touch of cream cheese 🧀. It's the perfect blend of creamy, sweet, and slightly tangy!

Variations

**Gluten-Free:** Luckily, this cranberry confit is naturally gluten-free, so no modifications are needed. However, ensure any other components of your dessert (like the cake or pastry) are also gluten-free.

**Vegan Version: 🌱** Substitute the gelatin with agar-agar to make a vegan-friendly confit. Use the same amount and follow the same steps. Agar-agar will provide the same structure without compromising the texture or taste.

Faq

Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work just as well. Make sure to thaw them completely before blending.
What’s the best way to soak gelatin?
Soak gelatin in cold water for about 5-10 minutes until it blooms. This will ensure it dissolves evenly into your puree.
How can I avoid lumps in the cornstarch mixture?
Mix the cornstarch with sugar before adding it to the puree. This helps distribute the cornstarch evenly, preventing lumps.
Can I use this confit in other desserts?
Absolutely! This cranberry confit is versatile and can be used as a filling for macarons, a topping for cheesecakes, or mixed into yogurt for a delicious twist.
How long can I store the confit in the fridge?
The confit can be stored in an airtight container in the fridge for up to a week. Make sure it’s properly sealed to maintain its freshness.
Can I add spices to the cranberry confit?
Definitely! Feel free to add a pinch of cinnamon, nutmeg, or even some orange zest to enhance the flavor profile of the confit.