Photo by Virginia Pinkston |
Ingredients
- 4 cups cranberries (fresh or frozen)
- 1½ cups water, plus 3 T., divided
- 1¼ cups sugar
- 2 cups raspberries (fresh or frozen)
- 3 T. cornstarch
- 3 cups heavy cream
- 1/2 tsp. vanilla
Preparation
Combine cranberries and 1½ cups water in saucepan and bring to boil. Add sugar and reduce heat; simmer until cranberries soften. Add raspberries and simmer five minutes more. Purée mixture in food processor or blender, then strain through sieve to remove seeds. Return purée to saucepan on low heat until it begins to simmer. Combine cornstarch and 3 tablespoons water, and add to purée. Remove from heat and cool, stirring often. (You can refrigerate it to speed the process.)
In a large bowl, beat together cream and vanilla until stiff. Fold cream into cooled berry mixture. Place in individual serving bowls and chill at least three hours before serving.
Serves 6.
