Wednesday, November 28, 2012

Coconut Cranberry Sundae

For a party we hosted the other night, I spooned the leftover maple cranberry sauce from Thanksgiving over rich and creamy coconut ice cream. I garnished the colorful duo with shredded coconut and toasted pecans and topped it with a caramel filled chocolate square from Lake Champlain Chocolates. It was as tasty as it was beautiful. 

If you're looking to serve a delicious, simple, fun and festive dessert for the forthcoming holiday, I've included this tried and true popular Maple Cranberry Sauce recipe I've been preparing for years. 

Maple Cranberry Sauce

One 12-ounce bag fresh cranberries, rinsed
1 cup pure maple syrup
1 cup cranberry-raspberry juice
Grated zest of one orange
In a large saucepan, combine cranberries, maple syrup, juice and orange zest. Bring mixture to a boil, lower heat and cook, stirring occasionally until cranberries pop open, about 5-10 minutes.