I started with cranberries. I wanted to make a cranberry jelly. It eventually evolved into a cranberry thickened puree. I cooked cranberries with apple cider, sugar, and salt. I pureed the cooked fruit and added yuzu juice and vanilla paste. The yuzu added a sharpness and floral note to the cranberries. I cooled the mixture down. It set into a semi-firm gel overnight. I whisked the gel into a thick puree and put it into a squeeze bottle to assist my doughnut filling plans. I fried our cluster doughnuts and glazed them with our vanilla buttermilk glaze. I let the glaze set and used the squeeze bottle to overfill the center cluster with the cranberry-yuzu puree. I dusted the doughnuts with powdered coconut milk and the doughnuts were done.
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