Cranberry-Raspberry Fool

Directions

1. 1
   Bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat.
2. 2
   Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes.
3. 3
   Puree in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl.
4. 4
   Set aside to cool to room temperature.
5. 5
   With electric mixer, beat 2 cups cream to stiff peaks.
6. 6
   Gently fold into cooled cranberry mixture until no streaks remain.
7. 7
   Spoon mixture into eight 6-8 oz.
8. 8
   goblets or bowls.
9. 9
   When ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks.
10. 10
    Dollop cream onto fools.
11. 11
    Serve.
12. 12
    MAKE AHEAD: The fools can be refrigerated for up to 8 hours.
13. 13
    Dollop whipped cream on top just before servng.