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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Meet the Cook: Every Christmas, we have a big family dinner. Searching for something to replace heavy pies, my mom discovered this recipe one year. It's since become a tradition that we all look forward to. At our house, my husband and our son, 13, are my guinea pigs . Both of them love to eat - and I love to cook! -Cindy Cafasso, Barrington, New Hampshire Ingredients:
1 teaspoon unflavored gelatin |
3/4 cup cold water |
1 cup heavy whipping cream |
1/2 cup sugar |
1-1/2 teaspoons vanilla extract |
1 cup (8 ounces) sour cream |
crimson sauce: |
2-1/4 cups fresh or frozen cranberries, divided |
1-1/3 cups water |
1/4 cup orange juice |
4 teaspoons grated orange peel |
3/4 cup sugar |
Directions:
1. In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool. In a bowl, beat cream, sugar and vanilla until soft peaks form. Combine the gelatin mixture and sour cream; mix well. Gently whisk into the cream mixture. Pour into small bowls or parfait glasses. Chill until set, about 1 hour.
2. For sauce, combine 1-1/2 cups cranberries, water, orange juice and peel in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. Spoon over each serving of cream. Yield: 8 servings.
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