Best Cran Raspberry Honey Spread Recipes

CRAN-RASPBERRY JAM

Steps:

• Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RASPBERRY-HONEY SHMEAR

Steps:

• Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
• Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

ICED RASPBERRY CRANACHAN

Steps:

• Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised - stir regularly to prevent the mix from burning and sticking. Leave to cool on the tray before peeling off. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.
• Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.
• Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.
• To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.

RASPBERRY HONEY

Steps:

• Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

CRANBERRY HONEY BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

CREAMY CRANBERRY DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.