Cranberry Tapioca with Orange-Nutmeg Whipped Cream

by Toni Dash
https://boulderlocavore.com/cranberry-tapioca-with-orange-nutmeg-whipped-cream/#wprm-recipe-container-28977

(cranberry, tapioca )

Yield: 4½ Cups tapioca; 1¼ C Orange-Nutmeg Whipped Cream
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Calories: 440 Kcal

Ingredients

Tapioca:
¾ C Tapioca pearls (uncooked)
½ tsp Kosher salt
3 ½ C boiling water
2 C fresh Cranberries
½ C water
½ C granulated sugar

Orange-Nutmeg Whipped Cream:
1 C heavy Whipping Cream
½ tsp Vanilla extract
½ tsp Orange extract
1 Tbsp granulated sugar
⅛ tsp ground nutmeg
Garnish: grated Whole nutmeg and mint leaves


Instructions

Tapioca:

1. In a large saucepan over medium-high heat, combine tapioca, salt and boiling water. Cook, stirring constantly, until the mixture is clear and thickened (about 5 minutes).
2. In a second medium saucepan, combine the ½ cup water and granulated sugar. Bring to a boil, stirring to dissolve sugar.
3. Add cranberries to the sugar-water mixture and cook, stirring frequently, until cranberries are softened and have popped (about 5 minutes).
4. Add cranberry mixture to the tapioca. Stir to combine and cook an additional 5 minutes on medium heat; stirring constantly to avoid sticking to the pan. Remove from heat. Serve room temperature (my favorite) or chilled.

Orange-Nutmeg Whipped Cream:

1. Combine all ingredients (other than garnish) into the bowl of a standing mixer* and whip until forming soft peaks.
Serving Tapioca:

2. Place desired amount of tapioca in serving bowl or glass. Add a dollop of the Orange Nutmeg whipped cream and garnish with a grating of fresh nutmeg and mint leaves.