Fluffy Cranberry Delight Recipe

5 5 3
Fluffy Cranberry Delight Recipe
Fluffy Cranberry Delight Recipe photo by Taste of Home
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Fluffy Cranberry Delight Recipe

Read Reviews
5 5 3
Publisher Photo
This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups cranberries
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1 envelope unflavored gelatin
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl.
Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon.
In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set. Yield: 8-10 servings.
Originally published as Fluffy Cranberry Delight in Country Extra November 1993, p51

Nutritional Facts

1 each: 273 calories, 13g fat (8g saturated fat), 49mg cholesterol, 16mg sodium, 39g carbohydrate (36g sugars, 2g fiber), 2g protein.

  • 4 cups cranberries
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1 envelope unflavored gelatin
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl.
  2. Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon.
  3. In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set. Yield: 8-10 servings.
Originally published as Fluffy Cranberry Delight in Country Extra November 1993, p51

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sstetzel User ID: 158954 277823
Reviewed Nov. 15, 2017

"Mindy you'll want to use a wooden spoon or spatula to press as much pulp out of the berries as you can, then discard what's left in the strainer."

MY REVIEW
mindysmama User ID: 6929696 277821
Reviewed Nov. 15, 2017

"What do you do with the Cranberries? I will have to use a colander."

MY REVIEW
Sue Zappa User ID: 1094741 277570
Reviewed Nov. 10, 2017

"I have not made this recipe, but I grew up with this delicious Thanksgiving "salad" because my aunt made it every year! I have her recipe so I know it's the same one! Don't change a thing as it's perfect as it is. To corkyy11, you might want to try a colander. That's what I use & it works fine."

MY REVIEW
corkyy11 User ID: 4312788 276993
Reviewed Oct. 30, 2017

"Is there an alternative for food mill or sieve? I don't have either one. Looking forward to your response.

Thanks..... Gee"

MY REVIEW
diane hixon User ID: 3130250 14548
Reviewed Nov. 20, 2011

"This is a good way to skip the out of the can cranberry sauce!"

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