Kid's Recipes
Vanilla cranberry waffles
| 250g | sugar |
| 250g | flour |
| 250g | cream cheese |
| 6 | eggs |
| 1 tsp | vanilla essence |
| 250g | butter at room temperature |
| 100g | dried cranberries |
- In a bowl mix together the sugar and flour.
- Add cream cheese, eggs, vanilla and butter and mix it with a hand mixer to smooth dough.
- Add cranberries and fold them in with a spoon.
- Preheat a waffle iron.
- Pour dough with a scoop into the rear part of the waffle iron, close the cap and bake for a couple of minutes.
- Serve the waffles with whipped cream and sprinkled with icing sugar.
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
