Skip to main content

Cranberry and Cream Dessert




Cranberries are usually thought to be "holiday" food.

Served mostly as cranberry salad . . . or "jellied" cranberry sauce.

Now, I'm not knocking either of those, as my family does love cranberry sauce and salad.

But truthfully, cranberries are delicious, although slightly tart and does go better with sugar.

If you are like me, during the holiday months, when cranberries are plentiful, you stock your freezer.

That way, you have these red-jeweled fruits ready to use anytime during the year.

I've recently made this recipe to serve and it was most wonderful.

While I do think this would be a nice dessert or brunch salad during chilly winter months.

You could easily serve it anytime of the year;

especially if you have cranberries in your freezer!

This is a simple recipe from Southern Living.  Sometimes "simple" and "Southern Living" do not fit into the same sentence.  But here, it does!

Cranberry and Cream Dessert

1 1/4 cups cranberries
1/2 cup light corn syrup
1 tsp. grated orange rind
1 cup heavy whipping cream
1 cup sifted powder sugar
1 1/2 cups sour cream
1/2 tsp. vanilla extract

Place medium size bowl and beaters into the freezer will you follow the next step.

Process cranberries and corn syrup in a food processor until finely chopped.  Pour into a small bowl and stir in grated orange rind.

In a medium bowl, stir together sour cream and vanilla extract. 

Remove bowl and beaters from the freezer and beat the whipping cream until foamy.  Gradually add the powder sugar, continuing to beat until you have whipped cream (you will have stiff peaks, but not dry).

Fold in half of the whipped cream into the sour cream mixture.  Do not stir or mix, simply "fold."  Once half is folded in, repeat by folding in the remaining whipped cream into the mixture.

Begin layering a smidge of cranberry mixture, then whipped sour cream mixture, then cranberry mixture, etc.  End with whipped cream mixture.

The number of servings will depend on the size of glass you are using and the generosity of your portions.  I was able to make 6 generous servings, but could have easily made 8 smaller parfaits.

Comments

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK.  Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity.  It is a wonderful experience!  And don't forget to eat at the museum restaurant.  It's delish! So back to the casserole.  After eating it we knew we had to find out the recipe!  The owner of the restaurant graciously shared her secret!  It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr.  Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure!  When you look at the recipe, you might think it's a pain, but really, it is so easy!  Especial