Cranberry Orange Pulp

*6 freezer cans a 250 ml

Place cranberries or cranberries several times in lukewarm water, strain them, lay them out on a dishcloth and pat them dry.

Finely grate the yellow layer of the orange, squeeze out its juice. Mix berries, juice, preserving sugar and zest of the orange and stand until they are in their own juice.

The mixture in 2 portions gradually in the hand mixer form and finely crush. Blend in a pourer and season to taste. Fill the puree into freezer tins, seal and freeze.

The puree is very versatile and can be used for sweet and savory dishes.

It is delicious on its own with mild desserts such as Bavarian cream and almond sauce. With mayo or whipped cream and horseradish, it makes a fine fondue sauce.

You can also fold the marrow into stiffly whipped cream, fill chocolate sponge cake with it and serve it as a cake or roulade with coffee. Once and always repeated, because it tastes so ravishing.

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