CRANBERRIES WITH TIANUCHKA-SAUCE
This typical Finnish dessert combines the sourness of half-frozen cranberries with the sweetness of hot cream toffee sauce.
Tianuchki are soft candies of Russian origin. They are made of milk, cream or smetana
and sugar cooked together and flavoured with vanilla. Depending on the thickness of the tianuchka, it can also be used as dessert sauce or cake filling and icing.
300 g half-frozen small juicy cranberries (or lingonberries, red currants or blackcurrants)
200 ml cream
100 ml sugar
100 ml soft brown sugar (firmly packed)
½ vanilla bean or 1 tsp vanilla sugar
Put the sauce ingredients in a saucepan, mix and bring the mixture to the boil. Reduce the heat and cook for about 10 minutes, stirring continually, until the sauce thickens a bit. Do not let the sauce get
too thick, or it will harden into a clump when poured on the cold berries.
Divide the half-frozen berries in individual serving dishes and top with the hot sauce. Serve immediately.
See a recipe for lingonberries with white chocolate sauce.
Recipe source: traditional Finnish and Russian recipe.