I felt so smug making these as I had made surplus black rye bread (must leib) for our Estonian evening a couple of weeks earlier and had the foresight to freeze the breadcrumbs for use in this recipe.
These were delicious and so almost perfect, but I couldn’t find any fresh or even frozen cranberries. Seriously if I had left it a couple of weeks later the shops would have been crammed with them in the extended Christmas run up, but no like fools we scheduled Latvia for the end of September. If I had the option of going fresh I would have been able to better control how sweet the dish was. If, if if... It could have been a ten.
A quick google half way down aisle 17 and I found that the Latvians often use jam instead, so I picked up two different varieties of cranberry jam and a packet of dried cranberries.
- 125g dried cranberries (4.4oz / 1 cup)
- 360g cranberry sauce (12.7oz / 1.5 cups)
- Zest of ¼ orange
- 1 tbsp freshly squeezed orange juice
- 300g dark rye bread (10.6oz / 3.3 cups)
- 6 tbsp light brown sugar
- 1 tbsp cinnamon
- 240ml whipping cream (0.4 pints / 1 cup)
- 110g sour cream (3.9oz / 0.5 cups0
- 1 tsp vanilla extract
NUTRITIONAL CONTENT PER PORTION
- Calories | 558
- Fat | 27.1g
Serves | 4 portions
Prep Time | 3 hours, 15 minutes (includes soaking and chilling time)
Cooking Time | None
- To make the cranberry layer. Soak the dried cranberries in water for at least 1 hour, drain and mix with the cranberry sauce, orange zest and juice.
- To make the breadcrumb layer. Blitz the bread in a food processor, or chop by hand until you have breadcrumbs. Place in a large frying pan (no oil) with the brown sugar and cinnamon and stir over a medium heat until the sugar is dissolved and the breadcrumbs are crunchy.
- To make the cream layer, whisk together the creams and vanilla to the desired consistency.
- To assemble layer alternative layers of breadcrumbs, cream and cranberry sauce in a ramekin until you reach the top, finishing with a layer of breadcrumbs.
- Chill for at least two hours before serving.
Based on a recipe found at www.ediblesociety.com