Food recipes
Cranberry-Raspberry Fool
Cranberry-Raspberry Fool Ingredients: cranberries, dried, sweetened raspberries, raw orange juice, raw orange juice, raw orange juice, raw salt, table cream, fluid, heavy whipping Directions: Bring cranberrries, raspb...
Cranberry-Raspberry Fool
Ingredients:
cranberries, dried, sweetened
raspberries, raw
orange juice, raw
orange juice, raw
orange juice, raw
salt, table
cream, fluid, heavy whipping
Directions:
Bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat.
Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes.
Puree in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl.
Set aside to cool to room temperature.
With electric mixer, beat 2 cups cream to stiff peaks.
Gently fold into cooled cranberry mixture until no streaks remain.
Spoon mixture into eight 6-8 oz.
goblets or bowls.
When ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks.
Dollop cream onto fools.
Serve.
MAKE AHEAD: The fools can be refrigerated for up to 8 hours.
Dollop whipped cream on top just before servng.
Ingredients:
cranberries, dried, sweetened
raspberries, raw
orange juice, raw
orange juice, raw
orange juice, raw
salt, table
cream, fluid, heavy whipping
Directions:
Bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat.
Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes.
Puree in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl.
Set aside to cool to room temperature.
With electric mixer, beat 2 cups cream to stiff peaks.
Gently fold into cooled cranberry mixture until no streaks remain.
Spoon mixture into eight 6-8 oz.
goblets or bowls.
When ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks.
Dollop cream onto fools.
Serve.
MAKE AHEAD: The fools can be refrigerated for up to 8 hours.
Dollop whipped cream on top just before servng.