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

By: Edan

Edan — Thu, 08 Mar 2012 14:27:35 +0000

Thanks! Cranberry mimosas for all!

By: deb

deb — Wed, 07 Mar 2012 00:37:01 +0000

Yikes, I completely do not remember but yes, that sounds to be a good estimate. If not a cup, just a little shy.

By: Edan

Edan — Tue, 06 Mar 2012 18:18:53 +0000

Hi Deb! Would you say this makes about a cup? You’re the best!

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.