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.