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Cranberry coulis for New-York style vanilla cheese cake https://www.metro.ca/userfiles/image/recipes/coulis-canneberges-gateau-fromage-4180.jpg PT05M PT15M PT20M
In a thick-bottomed skillet, combine the cranberries and the sugar over medium heat. Add the cranberry juice and simmer for about 10 minutes, until the berries come apart easily. Add the kirsch and cook for one-two minutes longer. Let the mixture cool slightly and put through the blender for a smooth purée.Place a slice of Irresistible cheesecake on a plate. Pour the cranberry coulis over the cake. Serve with a few fresh cranberries and garnish with mint leaves and put through the blender for a smooth purée.18
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2/3 lb (310 g) frozen cranberries, thawed 3/4 cup (190 mL) sugar, or more for a sweeter purée 1 cup (250 mL) cranberry juice new-york style vanilla cheese cake
Cranberry coulis for New-York style vanilla cheese cake

Cranberry coulis for New-York style vanilla cheese cake

Rate this recipe
2 Votes
2
cups
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2/3 lb
    (310 g)
    frozen cranberries, thawed
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  • 3/4 cup
    (190 mL)
    sugar, or more for a sweeter purée
  • 1 cup
    (250 mL)
    cranberry juice
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    SAVE $3.00
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    TROPICANA REFRIGERATED JUICE OR DRINKS

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    PATIENCE CRANBERRY JUICE

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  •
    new-york style vanilla cheese cake
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Imprimer ma sélection

Preparation

In a thick-bottomed skillet, combine the cranberries and the sugar over medium heat. Add the cranberry juice and simmer for about 10 minutes, until the berries come apart easily. Add the kirsch and cook for one-two minutes longer. Let the mixture cool slightly and put through the blender for a smooth purée.

Place a slice of Irresistible cheesecake on a plate. Pour the cranberry coulis over the cake. Serve with a few fresh cranberries and garnish with mint leaves and put through the blender for a smooth purée.

18

Source : Metro

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