Easy Cranberry Cream Cheese Dip - Recipe by Blackberry Babe (2024)

FAQs

What is cream cheese fruit dip made of? ›

Only Four ingredients

One thing that I love about this cream cheese fruit dip is that it only takes four ingredients: heavy whipping cream, cream cheese, powdered sugar, and strawberries. How simple is that!

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Plating a Can of Jellied Cranberry Sauce

The traditional way of serving jellied cranberry sauce is sliced into rounds. With the column set on its side, slice into ¼-inch thick rounds and then arrange the slices on a serving platter. Serve the slices plain, garnished as desired, or read on for easy upgrades.

Pasteurized Milk and Cream , Skim Milk , Sugar , Whey Protein Concentrate , Strawberry Puree , Modified Food Starch , Boysenberry Puree , Raspberry Puree , Whey , Salt , Natural Flavor , Carob Bean Gum , Color Added , Xanthan Gum , Guar Gum , Lactic Acid , Natamycin ( A Natural Mold Inhibitor ) , Vitamin A Palmitate , ...

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Add A Splash Of Vinegar

While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.

Typically served chilled, our recipe can be made up to 3 days ahead.

Should cranberry sauce be served warm or cold? You could, of course, serve it straight out of the pot, but I think it's best after it's chilled in the fridge. Chilling it helps it firm up some more in the fridge, plus, serving it this way means you can make it days ahead of a holiday.

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

Sugar helps the thickening process, and while it's nice to try to keep your cranberry sauce from being too sugary sweet, you will need at least some sugar to make it work well (about 1/2 cup sugar per 12-ounce bag of cranberries).

Their jellied cranberry sauce is made with cranberries, high fructose corn syrup, corn syrup, and water.

While there are some editors who prefer homemade cranberry sauce, the canned variety also has quite a following. "There's something so beautifully perfect about the texture of canned cranberry sauce, and none of those homemade mess will ever compete," says Senior Digital Food Editor Kimberly Holland.

Combine softened cream cheese, marshmallow creme, and vanilla in a large bowl. Beat with an electric mixer until creamy and smooth. Transfer fruit dip to a serving bowl and serve with your favorite fresh fruit for dipping.

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WATER, CREAM CHEESE SPREAD [PASTEURIZED CREAM AND SKIM MILK, SALT, LACTIC ACID, GUAR GUM, LOCUST BEAN GUM, SODIUM PHOSPHATE, CARRAGEENAN, NATURAL FLAVORS], SUGAR, LEMON JUICE FROM CONCENTRATE, MODIFIED CORN STARCH, DISTILLED VINEGAR, NATURAL AND ARTIFICIAL FLAVOR, SALT, PECTIN, TITANIUM DIOXIDE, DEXTROSE, CULTURED ...

Cream cheese spread has a softer and more spreadable texture, making it easier to spread on bread or crackers. Cream cheese, on the other hand, has a denser and firmer texture, which makes it suitable for use in recipes that require a thicker consistency.