Frozen Cranberries Waitrose 300g
Freshly frozen within a day of harvest.
Preparation and Usage
To defrost: spread evenly on the tray for 2 1/2 hours.
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Cranberry & Ginger Pudding
150g butter, softened
150g caster sugar
3 medium eggs
225g self-raising flour
1 tbsp ground ginger
50g stem ginger, finely chopped
Zest and juice of 1 orange
175g frozen American Cranberries, defrosted
50g dried cranberries
Preheat the oven to 190°C, gas mark 5.
Line a 23cm cake tin with baking parchment.
Cream together the butter and sugar until pale and fluffy, gradually beat in the eggs. Fold in the flour and ground ginger. Fold in the stem ginger, orange zest and juice, frozen and dried cranberries.
Spoon into the prepared tin and bake for 30-35 minutes until an inserted skewer comes out clean. Allow to cool slightly before removing from the tin. Serve with cream or custard.
Country of Origin
Country of Packing
Film - Plastic - Not Currently Recycled; Sleeve - Card - Widely Recycled
Full Product Name:
Do not refreeze once defrosted. Keep cool use within 24 hours.
**** Until 'Best Before' date
*** Until 'Best Before' date
** Up to 1 month
* Up to 1 week
For best before end date see date code box on front of sleeve.
Allergy Advice: For allergens see highlighted ingredients
|Typical Values||As Sold Per 100g|
|of which saturates||trace|
|of which sugars||4.0g|
|(17% of NRV)||(17% of NRV)|
|NRV = nutrient reference value|
Get everyone into the festive spirit with Heston’s cranberry sauce – the orange and vodka really give it a special something. This recipe is part of the Delia & Heston collection featured at Waitrose.com
Make the most of cranberries while they are in season. Their tart flavour contrasts perfectly with Cointreau-soaked sponge, custard and fresh cream.
Cranberries make this a truly festive dessert. Light, with a hint of spice – it’s perfect for the party season. This recipe is part of the Delia & Heston collection featured at Waitrose.com
A fruity concoction with a fresh, tangy finish.
Biryani is a traditional Parsi dish - adding berries is also a Parsi influence. We cook our chicken berry biryani in the traditional 'dum pykht' stye, in a pot seasled with pastry to retain all moisture and flavour! This recipe was provided by Dishoom, a bombay cafe in London drawing heavily from the heritage and tradition of the old Bombay Cafe. www.dishoom.com
3 hrs 30 mins
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