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Crimson Devonshire Cream

1 teaspoon unflavored gelatin
3/4 cup cold water
1 cup 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

In a saucepan, soften gelatin in water; heat over low until gelatin dissolves.
Cool. In a mixing 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.
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

Printed from tasteofhome.com Oct 13, 2008

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Crimson Devonshire Cream cont.

cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill.
Spoon over each serving of cream.

Yield: 8 servings.