Publisher Photo
Publisher Photo
This delightful gelatin cream brings Christmas meals to a happy ending. It's not heavy, and I relish its zesty goodness.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 5 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 5 min.

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

Nutritional Facts

1 each: 282 calories, 13g fat (8g saturated fat), 49mg cholesterol, 62mg sodium, 40g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Cream in Country Woman Christmas Annual 1998, p41

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