Christmas Leftover Cranberry Sauce Recipe

 Cranberry sauce is a Christmas tradition. As a matter of fact Christmas and Thanksgiving is the only time a of people have cranberry sauce. Well maybe after you try this Chocolate Cranberry Mousse Pie that will change.

Ingredients:

• 1 9" pie shell, baked and cooled
• 1 cup vanilla milk chips
• 2 cups heavy whipping cream
• 1 cup semisweet chocolate chips
• 1 tsp. grated orange peel
• 1 cup whole berry cranberry sauce

Preparation:

Melt white chocolate chips with 1/2 cup whipping cream over very low heat, or in the microwave, about 2 minutes on medium power. Stir until smooth. Refrigerate about 1 hour or until cool. Melt semisweet chocolate chips with 2 Tbsp. of the cream over very low heat, or in the microwave, about 2 minutes on medium power. Stir until smooth. Spread over bottom of baked, cooled pie shell. Chill for 20 minutes until chocolate is set.
Beat the rest of the cream (1-1/4 cups plus 2 Tbsp.) until stiff. Beat cooled white chocolate-cream mixture and fold into stiffly beaten cream along with orange peel.
Layer the whipped cream mixture with the cranberry sauce over the chocolate layer in the pie shell. Pull knife gently through layers to marble. Cover well and refrigerate 6-8 hours until firm.

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Leftover Christmas Pudding Recipe

Christmas pudding in itself is delicious, but if you have some leftover from your Christmas meal you just might want to do something a little different with it.

Well, this Christmas pudding muffins with sherry butter icing recipe is something different and something you're going to like.

INGREDIENTS

FOR THE MUFFINS

    1 egg
    75ml milk
    30g salted butter
    2 tbsp sherry, whisky or brandy
    125g leftover Christmas pudding
    125g plain flour
    1 tbsp baking powder
    1/2 tsp mixed spice
    75g caster sugar

FOR THE SHERRY BUTTER ICING

    125g sifted icing sugar
    50g salted butter, softened
    1-2 tbsp sweet sherry, whisky or brandy

METHOD

Preheat the oven to 350F or gas mark 4. Line the muffin tins with paper cases.

Whisk the egg in a bowl. Add the milk, melted butter, sherry and the Christmas pudding.

Sift the flour, baking powder and mixed spice into another bowl. Add the caster sugar and mix well. Make a well in the centre.

Add the wet ingredients and mix together until a soft batter forms. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack.

While they are cooking, make the sherry butter icing.

Mix together the icing sugar and the butter. Add enough sherry, about 1 tbsp, to just soften the mixture and make it spreadable.

Once the muffins are cool, spread the icing over the top and serve.

Read more: http://www.dailymail.co.uk/femail/food/article-1101825/Rachel-Allens-luxury-Christmas-leftovers-recipe-Christmas-pudding-muffins-sherry-butter-icing.html#ixzz1gdJvHnLp

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Christmas Leftover Recipe From The Best Christmas Blog Day 3

As the title says this is day three of the Christmas Leftovers week. Today here at The Best Christmas Blog, I want to bring you a dessert recipe. Cranberry sauce is like a Christmas tradition so I’m sure many of you had cranberry sauce at your Christmas dinners and may have some leftover.

Well here’s a recipe that will allow you to use up that leftover cranberry sauce. It is for Cranberry Brownie Pie. Hope you like it.

Ingredients:

* 4 (1 oz.) squares unsweetened chocolate
* 2/3 cup butter (1 stick plus 2 Tbsp.)
* 2 cups sugar
* 4 eggs
* 1-1/4 cups flour
* 1 tsp. baking powder
* 1/2 tsp. salt
* 3/4 cup heavy cream, whipped
* 3 Tbsp. powdered sugar
* 1 cup whole berry cranberry sauce
* 1/2 cup chopped pecans
* 1/3 cup hot fudge sauce

Preparation:
Preheat oven to 350 degrees. Grease a 10" springform pan and an 8x8" square pan and set aside. Melt unsweetened chocolate and butter together in a heavy saucepan over low heat, stirring frequently until blended and smooth. Remove from heat; beat in the sugar and eggs until smooth. Add flour, baking powder and salt and mix well.

Spread half of the batter in a greased 10" springform pan, and the other in a greased 8x8" square pan. Bake at 350 degrees for 15 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine. The springform pan brownies will probably bake faster than the square pan brownies because they will be thinner, so check frequently. Cool both completely.

Cut the brownies in the 8" square pan into cubes. In large bowl, beat cream with powdered sugar until stiff; fold in cranberry sauce. Spoon half of this mixture over the springform pan brownies. Top with half of the brownie cubes and half of the pecans. Repeat layers. Drizzle with hot fudge sauce. Chill for a few hours in the refrigerator, then cut into wedges. 12 servings

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