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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Cranberry Caramel Praline Recipe

Yield: 144 cups; depending on size.

Ingredients

cranberry-caramel-praline.jpg

Sugar:

250g

Glucose:

60g

Heavy cream:

120g

Cranberry puree:

170g

Cinnamon:

1g

Bulk milk chocolate:

200g

Bulk dark chocolate:

100g

Preparation

  • Wash and boil fresh cranberries until they are soft.
  • Blend the cranberries until pureed.
  • Pour the puree through a sieve.

*Note: Store bought frozen cranberry puree can be used in place of above.

Directions

  • Melt the sugar with the glucose until a golden brown color is obtained.
  • Slowly add the cream, followed by the cranberry puree and cinnamon.
  • Return to a boil. Add the butter. Stir well.
  • Allow to cool to approximately 95°F.
  • Pour the caramel onto the tempered milk and dark chocolate. Stir well.
  • Use a piping bag to pipe the caramel into the pre-molded chocolate cups.
  • Close the cups with milk chocolate.