Holiday Berry Fools
Adapted from Cook's Country Magazine
Serves 8 or more
1 pound fresh or frozen cranberries
2 c fresh or frozen raspberries
1/2 c orange juice
1 c sugar, plus 2 T
4 c heavy cream, chilled
6 oz. raspberries for serving (better fresh, but frozen will work)
Bring cranberries, raspberries, orange juice, 1 c sugar and salt to boil in a medium saucepan over medium-high heat. Reduce heat to medium and allow to simmer until cranberries are softened and the mixture looks like jam, about 15 minutes (because of high altitude it took more like 30 minutes for mine to become jammy). Allow the mixture to cool slightly and puree (with blender, food processor, or stick blender--which I used since I don't like to clean either of the others), then press the mixture through a fine-mesh sieve. Chill in refrigerator for 4 hours or more.
In an electric mixer, beat 3 cups cream to stiff peaks. Gently fold into cooled cranberry mixture until no streaks remain. Fold remaining raspberries into fool mixture. Spoon mixture into goblets or dessert bowls.
Mix remaining 1 c cream with 2 T sugar and beat to stiff peaks. Dollop cream onto fools and serve.
The fools can be prepared in advance and remain in the refrigerator for up to 8 hours.
Because our household is small I didn't mix this all together at once. The cranberry mixture can sit in the refrigerator for several days. At serving time I beat cream to equal the amount of cranberry mix per person, mixed it together, and stirred in berries to taste. I'm sure this recipe can be halved as well.