Cranberry Whipped Cream Recipes

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

EASY CRANBERRY MOUSSE WITH FRESH WHIPPED CREAM

Steps:

• In a large saucepan, bring the cranberry sauce and the juice to a boil. Cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken.
• Fold in the whipped cream Spoon into dessert dishes. Chill for 3-4 hours until firm. Optional: Top with more whipped cream, cranberry and mint leaf.

CHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
• Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
• Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
• Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
• Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
• Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
• Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

CRANBERRY SALAD WITH LUSCIOUS WHIPPED CREAM

Steps:

• Boil cranberries, water and sugar until cranberries finish popping.
• Add jello and marshmallow.
• Add fruit and nuts.
• Pour into 9x13 glass casserole.
• Allow to gel in refrigerator.
• Top with prepared whipping cream and cream cheese.l.

CREAMY CRANBERRY SALAD

Steps:

• Mix the cream cheese and cool whip together until well combined.
• Add in the crushed pineapple and coconut flakes.
• Remove the cranberry sauce from the can and mash well in a small bowl before adding gently to the mixture.
• Refrigerate until completely chilled (preferably an hour).
• Fold in the marshmallows just before serving.

CRANBERRY FLUFF

Steps:

• Heat cranberry juice in a medium-sized saucepan. When boiling, add Jello and stir until dissolved. Stir in cranberry sauce. Chill until thickened.
• Fold in whipped cream and serve. Enjoy!

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.

CRANBERRY CRUMBLE

Steps:

• In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.

CRANBERRY WHIPPED CREAM

Steps:

• Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
• Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
• In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
• Store, covered, in the refrigerator.

CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM

Steps:

• Bring cranberry juice, 1/2 cup sugar, and cloves to boil in small saucepan, stirring often; set aside. Puree cranberry sauce in processor; add juice mixture and puree. Pour mixture into 8x8-inch baking dish; freeze until firm, at least 4 hours.
• Boil orange juice and 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes. Mix in peel. Cool orange syrup.
• Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Scrape tines of fork across frozen cranberry mixture, forming flakes. Mound generous 1/2 cup granita to 1 side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite sides. Drizzle remaining orange syrup over cream in each.