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
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).