Cranberry Whip Recipes

CRANBERRY WHIP

Steps:

• In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
• Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

FINNISH CRANBERRY WHIP (VATKATTU MARJAPUURO)

Steps:

• Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.
• Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.
• Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.
• Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.

CRANBERRY PARFAIT

Steps:

• Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
• Mix whole berry cranberry sauce and jellied cranberry sauce together in a bowl.
• Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
• Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
• Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

CRANBERRY COOL WHIP SALAD

Steps:

• Chop cranberries in food processer until finely chopped. Move chopped cranberries into a bowl to mix with other ingredients.
• Add 1 cup sugar and mix well - allow sugar to mix with cranberry juices. Add drained pineapple - continue to mix. Mix in small marshmallows.
• Refrigerate a minimum of 1 hour. Just before serving, mix in Cool Whip and finely chopped pecans.

CRANBERRY WHIP

Steps:

• Bring cranberry juice to a boil over medium heat in a saucepan.
• When juice is boiling, slowly add sugar and stir gently until dissolved.
• Stirring briskly, add the cream of wheat.
• Reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes).
• NOTE: If using quick cream of wheat, cooking time should be 3-4 minutes.
• When mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color.
• Pour into serving bowl or in individual dishes.
• Serve within 2 hours at room temperature.