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.

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

toasted English Muffins

dried berries and cherries

walnut crumbles

Balsamic vinegar

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).

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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