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Crimson Devonshire Cream

 Crimson Devonshire Cream
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
8 ServingsPrep: 20 min. + chilling Cook: 25 min.

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

  • 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.
  • 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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Crimson Devonshire Cream (continued)

Nutritional Facts: 1 serving (1 each) equals 304 calories, 16 g fat (10 g saturated fat), 61 mg cholesterol, 28 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.