[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

In this video we’ll show you how to make a Cranberry Pecan Upside Down cake.

Here is the recipe to our Cranberry Pecan Upside Down Cake:
CRANBERRY PECAN UPSIDE DOWN CAKE
To be served warm!

Butter 4 T
Brown sugar 1 C
Cranberries, fresh or frozen 3 C
Candied pecan pieces 1 C
(recipe below)
Amoretti Cranberry Artisan #47 2 t
Amoretti Madagascar Bourbon Vanilla Ext. #500 1 t

AP flour 1 C
Amoretti Pecan flour ¼ C
Cornmeal ¼ C
Baking powder 1 ½ t
Salt ¼ t
Butter, room temp 1 stick
Sugar ¾ C
Lemon Zest ½ lemon
Amoretti Lemon Zest Oil #516 ¼ t
Eggs, room temp 2
Amoretti Madagascar Bourbon Vanilla #500 1 t
Milk, room temp ½ C

9”-10” Cast iron skillet

Candied pecan pieces:
Pecan pieces 1 C
Sugar 4T
Water 2-3T
Salt pinch

Boil sugar and water, pour in nuts and stir to coat.
Using a slotted spoon to drain liquid, spread nuts on a silpat-lined sheet pan.
Bake at 350 degrees for 10-15 minutes.
Stir nuts to separate while they cool, or spread them onto a cool surface, such as marble or granite countertop and separate by hand, using gloves, if they are too hot. This needs to be done before the nuts cool, so they don’t stick together.
For the Cranberry topping:
Combine cranberries, Amoretti Cranberry Artisan and 1 t Amoretti Madagascar Bourbon Vanilla Ext., stirring to coat berries and set aside.
Lightly spray the cast iron skillet sides with Coconut oil or Canola Oil spray. Melt 4 T butter and 1 C brown sugar. Once it bubbles, turn off heat and set aside.
For the Crust:
Whisk together dry ingredients.
In a mixer, beat ½ C butter, sugar, lemon zest and Amoretti Lemon Zest Oil until light and fluffy. Add eggs one at a time, scraping bowl once each one is emulsified. Add Amoretti Vanilla Extract.
Add flour mix and milk alternately, beginning and ending with flour mix.
Pour the cranberries into the cast iron skillet and spread them evenly over the sugar mixture.
Spread the candied pecan pieces over the cranberries.
Drop scoops of batter onto the cranberries and pecans and smooth the mixture with an offset spatula to even it.
Bake in a 350 degree oven for 50 minutes, until the batter is browned.
Let rest for 10 minutes.
If cake has not pulled away from the sides of the pan, run a knife around the edge.
Put a large plate over the top of the skillet, right side down, and using pot holders, invert the skillet onto the plate, letting the cake fall out onto the plate.
This cake needs to be served warm. I really does not taste the same if it is cool.
It can be served plain or with a bowl of whipped cream on the side.

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