Cranberry Raspberry Fools Recipes

CRANBERRY FOOL

Steps:

• In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired.

CRANBERRY FOOLS

Steps:

• Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.
• In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls - the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.
• Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.
• To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').

RASPBERRY FOOL

Steps:

• Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!

CRAN-RASPBERRY GELATIN MOLD

Steps:

• In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
• Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, and pour into a 2 quart mold. Refrigerate until chilled.

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

RASPBERRY FOOL

Steps:

• Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
• Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
• In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
• Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

CRANBERRY AND RASPBERRY RELISH

Steps:

• Drain syrup from raspberries into a 1 Cup measuring cup.
• Add enough water to equal 1 cup of liquid.
• Set raspberries aside.
• In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
• Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
• Stir raspberries into mixture.
• Spoon relish into bowl.
• Cover and refrigerate until chilled, about 3 hours.

CRANBERRY FOOL

Steps:

• Combine cranberries, sugar and 1/3 cup WATER.
• Bring to a boil, stirring constantly.
• Simmer, covered, 5 minutes.
• Puree this mixture in blender with liqueur.
• Put in metal bowl and set in ice water.
• Allow to stand, stirring occasionally, until cool.
• Beat cream until it holds soft peaks.
• Stir 1/4 into mixture and then fold in remaining.
• Spoon into 2 stemmed glasses and chill 20 minutes or freeze for 10.

RASPBERRY CRANBERRY SAUCE

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

CRANBERRY ORANGE FOOL

Steps:

• Preheat oven to 350 degrees F. In a colander, lightly rinse pecans. Sprinkle with half the sugar and toss to coat. Spread out in a single layer on a cookie sheet and put in the oven to bake for 10 minutes. Set aside to cool. In a standing mixer or with an electric handheld mixer, beat whipping cream until soft peaks form. Add remaining sugar and vanilla and beat until you have stiff peaks. Meanwhile, whisk or stir cranberry sauce to break up and make smooth. Zest the oranges and mix zest into the cranberries. Remove skin and pith from the oranges, separate segments and cut into a quarter inch dice. Fold the orange dice into the cranberries. Fold whipped cream into cranberry orange mixture. Divide evenly among individual dessert glasses. In a large Ziploc bag, add pecans and gingersnaps. Seal, and with rolling pin or other heavy object, crush the contents of the bag until pieces are smallish. Top each serving fool with a healthy sprinkling of the pecan cookie topping.

CRANBERRY FOOL

Steps:

• Mix together the first three ingredients with a whisk or fork. Add whipped cream or cool whip. Fill parfait or dessert dishes. Chill until set. Garnish with whipped cream and orange slice. May also be used at room temperature as a fruit dip.