“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”
READY IN:
24hrs 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  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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