Marge's cranberry fruit spread

The name cranberry probably comes from the Slavic language area. It was harvested in Eurasia and used in cooking as early as the 12th century. The high vitamin and nutrient content of the dried fruit helped people through the cold winters. This superfruit is also delicious and can be used in many different ways. I recently tried a very tasty buckwheat layer cake in the Lüneburg Heath. A moist sponge base was layered with alternating layers of cranberry spread, fresh cream and buckwheat. It was decorated with a fruit mirror made from cranberry jelly and coarsely grated chocolate. Incredibly delicious.

Taste

Cranberries have a tart, sour taste. They are not edible when raw and must first be prepared. We have developed a very special recipe that teases out the sweetness of the fruit without covering the taste with sugar.

Served:

My cranberry spread is the classic accompaniment to game and meat dishes. Cranberries really round off a Wiener schnitzel or saddle of venison. I particularly like this spread with strong cheese, veal liver sausage or poultry. And do you know cranberry cream horseradish with steamed fish? Give it a try!