Cranberry Cream

Name: Cranberry Cream
Ingredients: 2-1/2 cups orange juice, divided; 1 can (14 ounces) jellied cranberry sauce; 2 packages (3 ounces each) raspberry gelatin; 1-1/2 cups heavy whipping cream; 1 to 2 medium navel oranges, peeled and sectioned; 1/4 cup fresh or frozen cranberries, thawed; Corn syrup and sugar

7 ingredients

2 steps

Ingredients

2-1/2 cups orange juice, divided
1 can (14 ounces) jellied cranberry sauce
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups heavy whipping cream
1 to 2 medium navel oranges, peeled and sectioned
1/4 cup fresh or frozen cranberries, thawed
Corn syrup and sugar

Directions

1

In a saucepan, combine 3/4 cup orange juice, cranberry sauce and gelatin. Mash and cook over medium-low heat until gelatin is dissolved. Stir in remaining orange juice. Chill until mixture begins to thicken, about 2-1/2 hours.
2

Beat cream until soft peaks form; fold into gelatin mixture. Pour into an 8-cup serving bowl; refrigerate until firm. Garnish with oranges. Brush cranberries with corn syrup; sprinkle with sugar. Place over oranges.