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Cranberries 'n Cream Shortcakes Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
6 Servings
$ /Serving

Cranberries 'n Cream Shortcakes Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
6 Servings
$ /Serving

Ingredients

  • 3 cups cranberries, fresh or frozen
  • 1 cup confectioner's sugar
  • 3/4 cup cranberry-raspberry juice cocktail
  • 1/8 teaspoon apple pie spice
  • 1/2 (8 oz) package cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 vanilla bean, split lengthwise
  • 1 cup heavy whipping cream, divided
  • 6 shortcakes, split

Preparation

1. In a small saucepan, combine cranberries, confectioner's sugar, cranberry-raspberry juice cocktail and apple pie spice. Bring to a boil; reduce heat, and simmer for 10 minutes or until berries burst and mixture thickens slightly. Remove from heat.

 

2. In a medium bowl, combine cream cheese and granulated sugar. Scrape seeds from vanilla bean into cream cheese mixture. Beat at medium speed with a mixer until smooth. Add 1/2 cup cream; beat for 2 minutes or until smooth. Add remaining 1/2 cup cream; beat until smooth and stiff peaks form. Cover and chill up to 1 hour.

 

3. Divide cranberry mixture among bottom halves of shortcakes. Top with cream cheese mixture and top halves of shortcakes. Serve immediately.

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