Salty Cranberry Cream

SALTY CRANBERRY CREAM

Salty, sweet, tangy, spicy smoothness. Textures like a heavenly chiffon. On a toasted English Muffin it feels like you’re biting into a scrumptious pillow of everything nice! Yow! And all this from using leftover cranberry sauce!

Makes 1-3/4 cups

CNAP ClipBoard: Salty Cranberry Cream has a long refrigerator life. Key? Use a very clean container. Don’t lick a spoon and then reinsert it to apply it. Keep in back of refrigerator, and refrigerate right after using it.

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1 c. Apple Orange Thyme Cranberry Sauce (link)

4 oz. Tofutti Better Than Cream Cheese

1/2 t. xanthan gum

1/4 t. guar gum

1/4 c. light brown sugar

1 t. ground coriander

1/4-1/2 t. ground cloves (I like the clove taste, so I went with the 1/2 t.)

1/2 c. cherry juice

1/2 t. salt

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toasted English Muffins

dried berries and cherries

walnut crumbles

Balsamic vinegar

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Place all ingredients in mixing bowl, except of course the English Muffin, dried berries and cherries, walnut crumbles and Balsamic vinegar.

Using hand-held electric beaters, beat till thoroughly incorporated.

Transfer to covered container and refrigerate till cold.

Spread on toasted English Muffin topped with dried berries and walnut crumbles.

Drizzle with a few drops of Balsamic vinegar (I like it but optional of course).

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