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Cranberry Cream Recipe

This delightful gelatin cream brings Christmas meals to a happy ending. It's not heavy, and I relish its zesty goodness.

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Cranberry Cream Recipe

Prep: 10 min. + chilling Cook: 5 min.

Yield: 8-10 Servings

10 5 15

Ingredients

2-1/2 cups orange juice, divided
1 can (14 ounces) jellied cranberry sauce
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups heavy whipping cream
1 to 2 medium navel oranges, peeled and sectioned
1/4 cup fresh or frozen cranberries, thawed
Corn syrup and sugar

Directions

In a saucepan, combine 3/4 cup orange juice, cranberry sauce and gelatin. Mash and cook over medium-low heat until gelatin is dissolved. Stir in remaining orange juice. Chill until mixture begins to thicken, about 2-1/2 hours.
Beat cream until soft peaks form; fold into gelatin mixture. Pour into an 8-cup serving bowl; refrigerate until firm. Garnish with oranges. Brush cranberries with corn syrup; sprinkle with sugar. Place over oranges. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 282 calories, 13 g fat (8 g saturated fat), 49 mg cholesterol, 62 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Cream in Country Woman Christmas Annual 1998, p41