Cranberry Glazed Raspberry Melon Dessert Cup
1/2 cup cranberry juice cocktail
1 Tbsp sugar
2 tsp cornstarch
1/4 tsp almond extract
3 cups cantaloupe cubes or balls
1 cup raspberries
Mint leaves, optional
In a saucepan, whisk together the juice, sugar, and cornstarch, then put over medium heat and stir until thickened.
Remove from heat and add almond extract, stirring to combine.
Allow mixture to cool in refrigerator until ready to serve.
To serve, combine cantaloupe balls and raspberries in individual dessert bowls.
Pour sauce over the top and garnish with a mint leaf.
This makes 4 to 6 dessert servings.
Cranberry Pecan Pinwheels With Orange Glaze
1 package (8 oz) refrigerated crescent rolls
1/4 cup sweetened dried cranberries
1/4 cup finely chopped pecans
1 Tbsp packed brown sugar
1/2 cup powdered sugar
1 Tbsp fresh orange juice
1/2 tsp orange zest
Preheat oven to 350 degrees and cover cookie sheet with parchment paper; set aside.
On a working surface covered with a piece of parchment paper, unroll the crescent roll dough in one piece out onto the parchment paper, forming a rectangle about the size of a sheet of paper. Seal the perforations in the crescent rolls by pinching closed with your fingers.
Spread the cranberries evenly over the dough, then the pecans, and finally the brown sugar.
Roll the dough into a log starting at the long edge, as tightly as you can (use the parchment paper to get you started), then pinch the seam shut the best you can.
Cut log with a sharp knife into 16 pieces; you will probably flatten them somewhat so just round them up again; then arrange each piece about 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven for 12 to 15 minutes or until they get golden brown.
Prepare glaze: mix powdered sugar, juice, and zest in small bowl until well blended. This should be loose enough to drizzle, but not watery.
When you remove pinwheels from oven, drizzle glaze over while they’re still warm, but not hot. Serve warm.
Makes 16 pinwheels.