Cranberry & Lemon Tartness but not in a Tart!


Cranberries and fresh lemon juice blend together to give a bold punchy full bodied flavour in this recipe
Whole fresh or frozen cranberries can be used in this flavour.

This is a bold punchy flavour for those that like the full body taste of cranberry with a clean fresh lemon flavour to complement it. Fresh or frozen cranberries can be interchanged in this recipe. I never use canned nor would I recommend it in any of my cranberry flavours. I always use fresh lemon juice in all of my recipes and I always incorporate the fresh lemon zest as well. The zest, with it's natural oils, adds an added layer of lemoniness. Biting into a small piece of lemon zest gives you an instant pop of citrus. This recipe calls for 19 oz of sugar but it isn't a sweet flavour. By using 2 tart fruits at the same time, a little extra sugar helps to offset some of the sourness and gives it a nice balance. If enjoying this flavour warm, you will find that the lemon flavour is more intense. It mellows when eaten cold. Try both!


This flavour works well with whipped cream, a citrus gelato or ice cream or the addition of any fresh berries on top. It would also pair well with a citrus yogurt on top, or in between.... parfait style!


What you will need:


2 medium sized pots with lids, a long metal spoon, an immersion blender or upright blender, a lemon juicer (if you have one), a lemon zester (if you have one) or a fine kitchen grater, measuring cups or a kitchen scale (if you have one), a strainer over a bowl, a heat resistant/food grade container with lid, a rubber spatula and a small bowl

Fresh lemon juice and zest is always used in my fruit rice pudding recipes, never bottled.
If you have a hand juicer it will work well here. You could just as easily squeeze the lemon using only your hands.

Ingredients:


21 oz whole cranberries

19 oz sugar

13 oz Calrose medium grain rice

1 + 12 oz coconut milk (14 oz to a regular tin)

4.5 oz fresh squeezed lemon juice

1 pinch of ground allspice

fresh lemon zest


Directions:


  1. Rinse the Calrose rice in water and strain. Repeat 2 more times and set aside to drain.

  2. Using a lemon zester or kitchen grater, remove the outer lemon zest from the lemons and set aside

  3. Juice the lemons until you have 4.5 oz of juice. Place the juice in a medium sized pot with 2 oz of water and 5 oz of sugar. Place it over a medium heat until the sugar is all dissolved and the mixture comes to a boil. Add the reserved lemon zest. Reduce the heat to a slow simmer and allow it to cook for 5 minutes, stirring occasionally. Empty the lemon liquid into a small bowl and set aside.

  4. In the same pot (no need to wash it first), add the cranberries, 1 cup of water and 14 oz of sugar. Bring the fruit to a medium boil, covered. When it reaches a boil, using an immersion or upright blender, blend the fruit sauce until pureed.

  5. To the blended fruit, add 12 oz of coconut milk, 20 oz of water and a small dash of ground allspice. Bring the sauce back up to a medium boil. Add the lemon juice/zest liquid to the fruit and mix well. Reduce the heat to a slow simmer, covered.

  6. In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Bring to a boil. Add the rinsed and drained Calrose rice. Stir the rice to ensure that it isn't stuck to the bottom of the pot. Reduce the heat to it's lowest setting. Cover the pot and set a timer for 20 minutes.

  7. After the 20 minutes, turn off the heat and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes, covered.

  8. After the 10 minutes rest time, add the hot cooked rice to the hot fruit sauce. Using a wire whisk mix the cooked rice into the fruit while breaking up an clumps of cooked rice. Bring the whole mixture back up to a boil while stirring so that it doesn't stick to the bottom of the pot.

  9. Turn off the heat and empty the Cranberry & Lemon fruit rice pudding into a heat proof/food safe container. Cover the pudding and leave it on the counter or on a wire rack to cool for 15 to 20 minutes. Now you can enjoy a piping hot bowl of rice pudding or you can place it in the fridge to cool completely.

  10. These rice puddings will keep for 2 weeks in the fridge, covered. Or, you can portion and package the pudding into smaller freezer grade containers and freeze them to be consumed at a later date. They keep for months in the freezer.

  11. Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings Basic Ingredients and our Basic Cooking Instructions posts for more tips and tricks on how to make your very own fruit rice pudding.

  12. Enjoy!

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