Tangerine Tuiles With Candied Cranberries

• 1 package (12 ounces) fresh cranberries
• 2-1/2 cups sugar, divided
• 3 large egg whites
• 3/4 cup confectioners' sugar
• 1/2 cup all-purpose flour
• 6 tablespoons butter, melted
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 carton (8 ounces) Mascarpone cheese
• 1/4 cup honey
• 1 tablespoon grated tangerine zest
• 2 cups whipped cream
• 2 tangerines, peeled, sectioned and chopped

1. Line a 15x10x1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350u0b0 for 1 hour. Cool. Drain, reserving syrup for garnish.
2. Transfer berries to another parchment paper-lined 15x10x1-in. baking pan. Bake at 200u0b0 for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar.
3. Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a
4. ; set aside.
5. In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt.
6. Spread 1 tablespoon batter over each circle. Bake at 350u0b0 for 5-7 minutes or until golden around the edges.
7. With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles.
8. In a small bowl, beat the mascarpone, honey and tangerine zest. Fold in whipped cream and tangerines.
9. To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup.

fresh cranberries, sugar, egg whites, sugar, allpurpose, butter, almond, salt, mascarpone cheese, honey, whipped cream, tangerines

Taken from www.tasteofhome.com/recipes/tangerine-tuiles-with-candied-cranberries/ (may not work)