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Recipe Detail Page
Cornmeal Shortcakes topped with Fresh Cream & Candied Cranberries
Holiday 2014
These sweet and tangy candied cranberries are truly addictive. Combine them with shortcakes plus cream, and a classic summery dessert becomes fit for the holidays too.
Makes approximately 8 shortcakes
2 cups (500 mL) granulated sugar, divided
½ cup (125 mL) water
1 cup (250 mL) fresh cranberries
2 cups (500 mL) all-purpose flour
½ cup (125 mL) fine cornmeal
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) cold unsalted butter, cut into cubes
¾ cup (175 mL) + 1 tbsp (15 mL) whole milk, 3.8%
1 cup (250 mL) whipping cream
¼ tsp (1 mL) vanilla extract
1 Stir 1 cup (250 mL) sugar with ½ cup (125 mL) water in a small saucepan. Set over medium heat. When warm, add cranberries. Reduce heat to medium-low. Cook just until cranberries pop, about 5 minutes. Remove from heat. Let cranberries sit in syrup for 1 hour. Place ¾ cup (175 mL) sugar in a bowl. Using a slotted spoon, remove a few cranberries at a time, shaking off any excess syrup. Add to sugar. Shake and turn to evenly coat. Remove to a parchment-lined baking sheet. Let dry for at least 2 hours.
2 Line a baking sheet with parchment paper. Stir flour with cornmeal, 2 tbsp (30 mL) sugar, baking powder and salt in a large bowl. Using your index fingers and thumbs, work in butter until coarse crumbs form. Pour milk overtop. Using your hands, mix to incorporate. Bring together, then wrap in plastic wrap. Refrigerate for 1 hour.
3 Preheat oven to 375°F (190°C).
4 Turn dough onto a lightly floured surface. Roll out until about ¾ inch (2 cm) thick. Using a floured glass or large cutter, cut out rounds about 3 inches (8 cm) in diameter. Arrange over a baking sheet. Lightly brush with a little milk. Bake in centre of preheated oven for 12 to 14 minutes until golden on bottoms and cooked through and tender.
5 Using an electric mixer, beat cream with remaining 2 tbsp (30 mL) sugar and vanilla until soft peaks form. Split cooled shortcakes in half, top with cream and sugared cranberries.
Makes approximately 8 shortcakes
