I distinctly remember going over to my grandmother’s house for Thanksgiving dinner and being utterly and completely grossed out by the cranberry sauce. The noise it made as it plopped out of the can and into the bowl is still ringing in my ears. For that very reason, I have despised cranberry ever since (unless it was mixed with vodka). It wasn’t until my husband began making cranberry sauce from real cranberries that I even considered sacrificing my taste buds. Made correctly they taste amazing! I wanted to incorporate this tried and true Thanksgiving favorite into a pastry. Add a flaky Pillsbury® Crescent and turn these Cranberry Turnovers into a great new holiday #warmtradition!
Nobody has time for a complicated recipe that uses 500 ingredients. I ran to Wal-mart, grabbed some Pillsbury® Original Crescents and fresh cranberries.
The sugar, pumpkin pie spice, and water you probably already have at home.
Ingredients for Cranberry Turnovers
1 can of Pillsbury® Original Crescents
12 ounce package of fresh cranberries
1 cup sugar
1 cup water
1 tsp pumpkin pie spice
Begin by preparing the cranberry sauce allowing sufficient time for it to cool and set. Since we are essentially creating a cranberry preserve, you can even prepare it days before hand and refrigerate it. I like to keep a little extra on hand anyway for waffles.
Place the cranberries, sugar, water, and spice into a saucepan and bring to a boil. You will notice that the cranberries are floating. This is due to air pockets inside the berry. As the berries heat up, the air swells and causes the berries to pop. Therefore, it is best to keep it covered until the popping has finished to avoid hot splatters. Once that is over, stir well and simmer for 15 to 20 minutes to remove as much water as possible. Stir frequently to keep it from sticking. As it nears completion the bubbles should be coming slow and thick (reminiscent of the mud pots in Yellowstone).
Pour the sauce into a jar and allow to cool completely. As it does, it should set up nice and thick.
Pop open the Pillsbury Crescents® and separate the triangles of dough. Set down a piece of wax paper and sprinkle a little flour on it to keep it from sticking to the dough. With a rolling pin spread the dough out into a nice thin sheet.
Place about 2 tbsp. of the cranberry sauce in the middle of the dough.
Fold the upper two corners over the cranberry sauce.
Roll up the rest of the dough.
Place on cookie sheet, spaced about 1.5 inches apart. Bake at 375° for 10-13 minutes until golden brown. Serve warm with or without a dollop of whipped cream on top!
The Pillsbury Crescents® create a light, flaky outer pastry layer that is better than homemade!
Even Grandma will love these Easy Cranberry Turnovers #warmtraditions!
For more #warmtraditions and unique recipes, be sure to check out the Pillsbury website!
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
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