Not too long ago, I started participating in Twitter parties. It pretty much is just Twitter-surfing, while following a particular hashtag and certain people or companies. During one such Twitter party, I was lucky enough to win a prize, a whole lot of cranberries, courtesy of Hurst’s Berry Farms:
You might recall, when I attended Fresh Summit in 2014, HBF was one of our sponsors. And while I didn’t make it back this year, I might try again in 2016, just because I had a lot of fun, and I learned a LOT.
I wanted something different to do with the cranberries, aside from making homemade cranberry sauce for Thanksgiving. Jay and the bambino prefer the jellied stuff from the can, and since my family used both, I don’t really have a preference myself. I came across an email that contained a recipe for a Cranberry Bakewell Tart, that I thought might be good. However, I wasn’t about to go and buy a 5-lb. bag of whole wheat pastry flour just for one tart, so I looked around, and found another one that I thought would work just fine. And so, I made a Cranberry Almond Bakewell Tart.
Traditional Bakewell Tarts are made with raspberry jam, but I opted to use the cranberries, since I have a LOT of them now (so expect more things cranberry in the future). And they worked beautifully.
I cooked them down with some Amaretto and brown sugar, which made them ever so sweet, but it wasn’t sugary-sweetness. More of a rich sweetness, if that makes any sense.
Sadly, I’m the only one who tried this. Jay and the bambino never got around to requesting a piece, so unfortunately the bulk of it got tossed. I can only eat so much, plus, I’m supposed to be focusing on my Weight Watchers goal. Still, it’s something different for dessert, and I liked it, so I will make it again.