Comments on: cranberry syrup (and an intensely almond cake)

By: Jason

Jason — Sun, 19 Dec 2010 03:51:40 +0000

I was looking for a simple cranberry recipe to use as a topping for Panna Cotta. I used your recipe, but did not press through a sieve. I left most of the cranberries whole, but fork-smashed a few for variety. The syrup and berries were then drizzled over panna cotta ( http://origin-splendidtable.publicradio.org/recipes/dessert_pannacotta.html). My wife loves it, it was a big hit at the office pot luck, and it’s making a reprise at my brother’s birthday dinner.

By: Amanda

Amanda — Fri, 05 Nov 2010 00:26:58 +0000

I’m brand new to your site (literally, this afternoon) and kind of addicted…I’d be embarrassed to admit how much of your archives I’ve read in a day. :) Any thoughts on trying this with a slight boozy component? I’ve been staring at my roommate’s bottle of mango vodka on my counter for weeks now, and wondering. Thanks for the inspiration (and the photos)!!!

By: Hayley

Hayley — Sun, 24 Oct 2010 16:56:36 +0000

i made the almond cake in a 12-muffin pan and they are divine..and so pretty =)

i ate/gave away half of them even before making the cranberry sauce, which i am about to do now. Thanks so much for this one!!

By: Katie

Katie — Mon, 21 Jun 2010 11:59:15 +0000

I have the opposite “problem” from Grace — I think I let it boil too long, activated the pectin in the cranberries, and have ended up with cranberry jam. Such a problem to have! I cleaned out the bowls with some bread and it was fabulous. Too bad I put it into bottles *before* it set… boiling time…

By: Renee

Renee — Sat, 20 Feb 2010 15:47:52 +0000

made this one evening for a bunch of girlfriends….can I just say crowd pleaser!! The almond cake is delicious and intense(perfect name) and the cranberry syrup was perfection!! thanks so much for the great recipe…this will be showing up in my kitchen again!

By: Grace

Grace — Sun, 14 Feb 2010 03:59:57 +0000

I made the almond cake, and it was perfect. But my cranberry syrup is not so syrupy? It has the right color, but seems to have a more watery consistency than yours. Should I simmer longer?

And thanks for introducing me to a non-intimidating Thomas Keller recipe!

By: nancy d

nancy d — Wed, 10 Feb 2010 15:55:42 +0000

Fantastic idea. I used to make my own kalua…similar idea there, but have lost the recipe.
Have you tried doing this with oranges added, as in the cranberry orange uncooked relish for turkey day? I love that one in a nice omlette, so this syrup sounds divine. Love your info and that brisket is so awesome. I use an ancient club aluminum dutch oven and it’s a winner every time.

By: kate o.

kate o. — Tue, 26 Jan 2010 18:40:08 +0000

i really liked this the night that i made it, but i toasted one of the little guys the next afternoon and i think it made it even better. i’ve also been trying to think of all the things i could spoon that sauce over. thanks!

By: Jessica

Jessica — Sun, 24 Jan 2010 23:29:33 +0000

I just made the syrup but used blueberries. It came out delicious. I plan to use it on pancakes in the morning!!

By: Shaundi

Shaundi — Sat, 23 Jan 2010 18:47:36 +0000

YUM!!! I made the almond cake and cranberry syrup yesterday to take to our Bible study grp. It was a hit!! I had a gorgeous crystal-pink cake stand to display it on which just added to the glory of it. :)
Your directions were so concise that I could not go wrong. It was very light and almond(ly).
I could not bear to toss out the cranberry pulp from the syrup so I spread it atop an English muffin with cream cheese this a.m. Very tasty I must say. Might sprinkle a little cinnamon sugar on it next time. :)
LOVE your blog!!