past two or three days conjuring up a Thanksgiving feast. Use any
leftover
cranberry relish you have on hand. I particularly like the fresh berry
types, but the canned preparations do just fine in this recipe.
Cranberry Sauce Sour Cream Brulee
2 cups (500 ml) cranberry relish,
or other fresh or frozen (and thawed) fruit
1 cup (250 ml) sour cream
1/2 cup (125 ml) brown sugar
Place the cranberry relish or other fruit in the bottom of a shallow
baking
dish, or in 4 individual ramekins. Spread the sour cream on top, and
sprinkle the brown sugar over the sour cream. Place about 3 inches (8
cm)
below a preheated broiler for about 1 to 2 minutes, until the sugar has
caramelized. Serves 4.