Hello, my food-loving friends! Today, I’m sharing with you one of my all-time favorite dessert recipes: Cranberry Souffle. This recipe came to me from my grandma, who was a wizard in the kitchen. It’s not just a dessert, but a delightful, mouthwatering journey down memory lane that transports me back to my childhood holiday dinners. This Cranberry Souffle is light as air, sweet-tart, and incredibly satisfying. It’s the perfect finale to a hearty holiday meal. What I love most about this recipe is the beautiful balance of flavors. The tartness of the cranberries, the sweetness from the sugar, the citrusy burst from the lemon, and the crunch from the walnuts all come together to create a harmonious symphony of flavors. Now, don’t let the word ‘souffle’ intimidate you. I promise it’s easier to make than you might think. Plus, I’ll be guiding you through each step of the way. So, grab your apron and let’s get cooking!
Ingredients
- 2 envelopes unflavored gelatin
- 1/4 tsp. salt
- 1 c. water
- 2 Tbsp. lemon juice
- 1 tsp. grated lemon rind
- 3 egg whites
- 1/4 c. sugar
- 1 can whole cranberry sauce
- 1/4 c. chopped walnuts
- 1 large or 2 small cans mandarin oranges
Souffle Preparation
- Mix gelatin and salt thoroughly in small pan.
- Add water and stir constantly over medium-low heat until gelatin is dissolved. Remove from heat and stir in lemon juice and rind.
- Chill in refrigerator.
- While gelatin is chilling, beat egg whites, gradually adding sugar and beating after each addition.
- Set aside.
- Remove chilled gelatin from fridge and beat it up a little until fluffy if too firm.
- Add cranberry sauce, then fold the mixture into the egg whites.
- Add oranges and nuts.
- Pour into a lightly greased mold and chill thoroughly.
- When ready to serve, dip mold in warm water and invert on plate.
Calorie: 200
Total cooking time: 2 hours
Difficulty level: Medium
A Fruity Affair With Cranberry Soufflé
Once upon a Sunday, I decided to conquer the elusive beast known as the Cranberry Soufflé. Armed with my trusty whisk and an array of ingredients – **unflavored gelatin, salt, water, lemon juice, lemon rind, egg whites, sugar, cranberry sauce, walnuts, and mandarin oranges** – I embarked on my culinary journey.
The Gelatin Gambit
My first step was to mix the gelatin and salt thoroughly in a small pan. Mixing gelatin is like trying to blend into a foreign crowd – it’s tricky, but once you get the hang of it, you’re golden. I then added water and stirred constantly over medium-low heat until the gelatin was as dissolved as my hopes of becoming a morning person. I removed it from heat and stirred in some lemon juice and rind, then popped it in the fridge to chill.
The Egg White Extravaganza
While the gelatin was chilling, I decided to beat the egg whites. I gradually added sugar, beating after each addition. The egg whites took to the sugar like ducks to water, and I found myself feeling a bit like a proud parent at a school play. But, as is the norm in my kitchen, I couldn’t bask in my success for long. The chilled gelatin was calling.
The Gelatin-ous Return
I removed the chilled gelatin from the fridge. It looked at me with a stiff, unflinching gaze that said, “I dare you to fluff me up.” So I did. I beat it up until it was as fluffy as a marshmallow cloud. If it were too firm, it would have been like trying to fold a brick into the egg whites.
The Cranberry Crossover
I then added cranberry sauce to the gelatin. The sweet, tangy cranberries swirled into the gelatin, creating a beautiful, ruby-red mixture that looked like a sunset in a bowl. I folded this mixture into the egg whites, feeling a bit like a magician performing a trick. The egg whites, gelatin, and cranberries formed a ménage à trois that was nothing short of spectacular.
The Nutty and Citrus Finale
My final step was to add the oranges and walnuts. The zesty mandarin oranges and crunchy walnuts added a pop of color and texture to my soufflé. I poured the mixture into a lightly greased mold and put it back in the fridge to chill thoroughly.
The Unmolding Undertaking
When it was time to serve, I dipped the mold in warm water and inverted it onto a plate. The soufflé slid out, standing tall and proud on the plate, like a toddler showing off a new skill. I couldn’t help but feel a little proud myself. I mean, I had just made a cranberry soufflé from scratch!
In the end, making a Cranberry Soufflé was a bit like running a marathon. There were twists, turns, and a few moments where I questioned my sanity. But I did it! And let me tell you, it was worth every moment of cranberry-induced panic. So, here’s to conquering the kitchen, one soufflé at a time!
