Cooking On The Weekends

Home » Holidays » Christmas » Cranberry Creme Brulee Recipe with Amaretto

Cranberry Creme Brulee Recipe with Amaretto

By 36 Comments

Jump to Recipe

My Cranberry Creme Brûlée recipe with Amaretto is rich, creamy and full of delicious bites of fruit. Beautifully presented, this is an elegant and festive dessert for the holiday season.Cranberry Creme Brulee Recipe with Amaretto in a terracotta ramekin

Cape Cod Select asked me to participate in their Holiday Blogger Recipe Challenge.

I entered this Cranberry Creme Brûlée recipe in the baking portion of the competition, and I got fourth place. 🙂 

Cranberries in pot about to cook for Cranberry Amaretto Crème Brûlée

I’m super excited to share this Cranberry Creme Brûlée Recipe with Amaretto with you because I love it so much, and it’s fun and festive for the holiday season.

Cape Cod Select Blogger Challenge badge

Cape Cod Select Blogger Challenge badge

It’s absolutely luscious! 

Cranberry Creme Brulee Recipe with Amaretto in a terracotta ramekin

Rich, creamy and full of cranberries soaked in amaretto.

Cranberry Creme Brulee Recipe with Amaretto in a terracotta ramekin with a bit on a silver spoon

Cape Cod Cranberries

Gorgeous Cape Cod Select Cranberries are harvested in Southeastern Massachusetts, the heart of “Cranberry Country.”

From flower to package, they integrate the latest sustainable technologies and do their share to protect the environment.

Bright red ranberries cooking in a pot for Cranberry Amaretto Crème Brûlée.

Cape Cod Select freezes the cranberries at the peak of freshness, making them available year round – not just for the holidays!

Cranberry Creme Brulee Recipe with Amaretto in a terracotta ramekin with bag of Cape Cod cranberries in background

When I opened and spilled out my bag of frozen Cape Cod Select Cranberries, I had to pause and admire their beauty.

Each one plump, round and a stunning, saturated red.

beautiful red cranberries spread out on black background

You can keep up with Cape Cod Select on Facebook, Instagram, Pinterest and Twitter to get regular updates about their products and recipes.

You can find a store location near you that sells them here.

More cranberry recipes to love:

And more Creme Brûlée to love:

Enjoy every bite of your Cranberry Creme Brûlée.

This is not a sponsored post. Cape Cod sent me cranberries for recipe testing for their holiday contest.

cranberry creme brulee with red and white floral cloth and mint

Cranberry Amaretto Crème Brûlée Recipe

Valentina K. Wein
My Cranberry Creme Brulee recipe with Amaretto is rich, creamy and full of delicious bites of fruit. Beautifully presented, this is an elegant and festive dessert for the holiday season.
*Please note that only 30 minutes of the prep time is active. (4 hours is refrigeration time.)
5 from 5 votes
Print
Cook Time 30 mins
Refrigeration Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine French
Servings 4
Calories 674 kcal

Ingredients
 
 

  • 1½ cups frozen cranberries, thawed
  • 1 (approximately 7-inch) vanilla pod
  • ¾ cup granulated sugar, divided
  • ¼ cup amaretto (almond liqueur)
  • 2 cups heavy cream
  • 5 large egg yolks

Instructions
 

  • Preheat the oven to 325°F and adjust a rack to the center.
  • Add the cranberries to a small sauce pan.
  • Use a paring knife to slice the vanilla pod in half, lengthwise. Use the back of the knife to scrape the vanilla beans, from both halves, into the saucepan with the cranberries. Add 2 tablespoons of the sugar and the amaretto and stir. (Set the emptied vanilla pod aside -- you will need it later!) Turn the heat to high and bring to a boil. Then reduce the heat to low, and simmer until the cranberries have broken and become soft, and the liquid has thickened. This should take about 15 minutes. Let them cool completely.
  • Meanwhile, add the cream, the emptied vanilla pod, and 6 more tablespoons of the sugar to another small saucepan. Place it over low heat and bring to a simmer. Stir to dissolve the sugar and then turn off the heat. Set aside.
  • In medium-sized mixing bowl, whisk the egg yolks until they're well blended. Remove the vanilla pod from the cream and then in a slow stream, whisk it into the yolks, just until evenly combined. Now with a spoon, mix in the cooled cranberries.
  • Divide the mixture evenly among 4 (6-ounce), shallow ramekins and place them on a rimmed sheet pan. Pour enough hot water in the pan to go about halfway up the sides of ramekins. Place the pan in the oven and bake just until they're set in the center when pan is gently shaken, about 30 minutes.
  • Remove ramekins from the pan and let them cool to room temperature. Then cover each one with plastic wrap (being careful it doesn't sit directly on the custard), and chill in refrigerator for at least 3 1/2 hours and up to 2 days.
  • About 10 minutes before serving, sprinkle the remaining 4 tablespoons of sugar evenly among the 4 ramekins. Use a kitchen torch to caramelize the sugar, one at a time -- quickly moving the flame around until the sugar is crisp and golden. Place 3 of the reserved cranberries on each one, sprinkling them with a bit of sugar if desired.
  • Serve!

Notes

Calorie count is only an estimate.
Keywords fresh fruit desserts, festive holiday desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

 

Save

Save

Save

You may also like...

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  3. Michele says

    This is such a unique recipe…. my hubs loves creme brule and I love cranberries! Its going to be good for both of us! 🙂

    Reply

  5. DIANA MILLER says

    thanks for sharing and GOOD LUCK in the contest and your lucky friend is lucky cause she believes in herself, and we all could use some of that!! lol but positive affirmations said out loud does really work! cant wait to try this recipe with my son Cory who is flying in from Victoria B.C. on Saturday, lots of love on the holidays from Diana in Toronto

    Reply

    • valentina says

      Thank you so much, Diana! Yes, we should all believe in ourselves. Amazing what we can accomplish when we do. 🙂 Have a lovely time with your son and happy holidays to you, too! xo

      Reply

  6. Christina says

    You know, that friend’s luck has rubbed off on HER friends! I truly and honestly believe this recipe is a WINNER! Good luck, Valentina! But I have to say, I don’t think you need it! 🙂

    Reply

  7. David says

    Wow, this looks beautiful, Valentina! And it is great to have a recipe for that dusty bottle of amaretto! And, being from New England, I am (and so is Mark) a huge cranberry fan. Will need to try this in the new year! This is the perfect special occasion dessert for the holidays!

    Reply

    • valentina says

      Thanks so much, David. And a lot of dust there was! I’d forgotten how tasty amaretto can be, I’ve been using it here and there since I made this. Enjoy and I wish You and Mark the happiest of holidays! XO

      Reply

  10. Helen @ Fuss Free Flavours says

    Absolutely love Creme Brûlée, and this one sounds super delicious. Frozen cranberries are so handy to use, and in my opinion, as good as fresh. This dessert has got to be a winner!

    Reply

    • valentina says

      Thanks so much Helen! I agree about frozen cranberries — and so nice to have them all year. Hope you give it a go. 🙂

      Reply

  15. Ala says

    This is so incredibly festive! While I know it’s belated, I hope you have a good shot at winning this 😉 I know that I’d vote for this, it looks absolutely delectable! Happiest of holidays~

    Reply

    • valentina says

      Hi Penny. You can add half of the ingredients again, but I would double it for more precise measurements since some are odd (i.e. egg yolks). Hope you love it! Happy holidays. 🙂 ~Valentina

      Reply

      • Penny says

        I halved it again – got creative with the egg yolks which was pretty easy. I get farm fresh eggs delivered to me weekly and they are not sized. Five big ones and three small ones equals 7.5 – right? 🤣 Made for Christmas dessert and it smells and looks great! Merry Christmas!

        Reply

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

You have Successfully Subscribed!