Food recipes
Canadian Cranberry Fool
Canadian Cranberry Fool Ingredients: water, bottled, generic orange juice, raw sugars, granulated orange juice, raw cranberries, dried, sweetened orange juice, raw cream, whipped, cream topping, pressurized Directions...
Canadian Cranberry Fool
Ingredients:
water, bottled, generic
orange juice, raw
sugars, granulated
orange juice, raw
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
Directions:
In saucepan of boiling water, simmer orange rind until tender, about 15 minutes.
Drain through sieve into 2 cup measure; set rind aside.
Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil.
Reduce heat and simmer, covered, for 5 minutes.
Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes.
(Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.
).
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce.
Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using).
Whip cream; fold into cranberry mixture, leaving streaks.
Spoon into fruit nappies or stemmed glasses.
Garnish each serving with reserved berry.
Makes 12 servings.
The Canadian Living Cookbook.
Ingredients:
water, bottled, generic
orange juice, raw
sugars, granulated
orange juice, raw
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized
Directions:
In saucepan of boiling water, simmer orange rind until tender, about 15 minutes.
Drain through sieve into 2 cup measure; set rind aside.
Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil.
Reduce heat and simmer, covered, for 5 minutes.
Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes.
(Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.
).
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce.
Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using).
Whip cream; fold into cranberry mixture, leaving streaks.
Spoon into fruit nappies or stemmed glasses.
Garnish each serving with reserved berry.
Makes 12 servings.
The Canadian Living Cookbook.