After the heavy desserts eaten through the holiday season, this mild yet tasty sauce makes a lovely ice-cream or yogurt parfait. It's not tart like cranberry salsa or cranberry sauce yet not too sweet.
Spoon onto a scoop of ice-cream and top with a cookie then garnish with a tiny sprig of mint for a quick yet elegant dessert. The Parfait in the first photo is layered with ice-cream, peaches and the cranberry topping.
If you are looking to be good, substitute yogurt and sprinkle with granola or cereal.
Rum Raisin Cranberry Topping
1 cup sugar
3/4 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries
1/2 cup raisins
1/4 cup chopped walnuts (I used peanuts but use whatever you like)
3 tablespoons dark rum
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring.
Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on sauce. Cool to room temperature and refrigerate.
Makes about 3 cups.
- I made just half the recipe because that is all the cranberries I had.
- I thought it unusual that the raisins and nut were pureed all together with the cranberries but I guess that is what creates the final texture and taste.
- I added a little water at the end to thin a but I think adding a little extra water when cooking the mixture would accomplish the same thing.
- I could hardly discern the taste of rum so, if it is important to you and you aren't having for breakfast, you might want to add more.
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