Sweet & Tart Roasted Cranberry Cream Cheese Frosting
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- 1½ cups (165 g) fresh cranberries
- 2 tbsp (30 ml) orange or lemon juice, preferably freshly squeezed
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 2 sprigs fresh thyme
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) salt
- ½ cup (113 g) butter, room temperature
- 1 cup (227 g) brick-style cream cheese, room temperature
- 2 tsp (10 ml) pure vanilla extract
- 2 tsp (4 g) orange or lemon zest, finely grated
- ¼ tsp (2 g) salt
- 3½ cups (420 g) Redpath® Icing Sugar
Instructions
Preheat oven to 425°F (218°C).
In a large bowl, toss the fresh cranberries with the orange or lemon juice. Sprinkle the Redpath® Golden Yellow Sugar, sprigs of thyme, ground cinnamon, and salt over the cranberries. Toss to evenly coat.
Transfer cranberries into a 9 x 13-inch baking dish. Spread into a single layer. Place into the preheated oven and bake for 15 to 20 minutes until softened and slightly caramelized. Allow cranberries to cool in pan for 5 minutes. Place into a sieve to strain any excess liquid. Discard the sprigs of thyme.
Set aside to cool. Transfer cooled cranberries into a wide, airtight container and place into the fridge to chill completely; approximately 1 hour or up to a week.
In the bowl of a stand mixer using the paddle attachment, cream the room temperature butter until light and fluffy on medium-high speed. Scrape down sides of bowl, add softened cream cheese, and beat on low speed until thoroughly combined and no lumps remain; 1 minute. Add in vanilla extract, zest, and salt. Blend until fully incorporated.
Sift in the Redpath® Icing Sugar in three parts. After each addition, cream on low speed until smooth. After all the sugar is added, increase speed to medium and beat for 1 minute; do not overmix.
Carefully fold in the chilled roasted cranberries. If necessary, blot off any excess syrup that may have formed with paper towels.
Place the cream cheese frosting into the fridge to chill and firm up; 30 minutes.
Use as a filling for cakes, cupcakes, or whoopie pies.
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