“this is rose pink in color with a deep red accompanying sauce..it is elegant, serve a large number of people, can be made two days ahead in advance of serving..just the perfect company dessert”
24hrs 5mins

Ingredients Nutrition


  1. rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
  2. transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
  3. bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
  4. in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
  5. stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
  6. transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
  7. in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
  8. fold the whipped cream into the slightly thickened gelatin mixture --
  9. pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
  10. chill until firm -- about 4 hours or overnight.
  11. to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
  12. cover and refrigerate.
  13. when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
  14. serve with a lilttle raspberry spooned over each serving.

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