Cranberry Filling
Ingredients:
1 tsp powdered arrowroot
50ml cold water
150g dried cranberries
150g water
20g sugar
Method:
In a small cup, stir arrowroot and cold water together to make a slurry. Place cranberries, second measure of water and sugar into a small saucepan and bring to the boil. Cook for 2–3 minutes over a low heat. Remove from heat and add arrowroot slurry, stir and return to the heat. Cook for 2 minutes to thicken, stirring occasionally. Place in a clean bowl, cover with plastic wrap, cool and store in the refrigerator until needed the following day.
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