Cranberry-Raspberry Fools with Sugared Cranberries Recipe Video

With cranberries in season for the winter, this Cranberry-Raspberry Fools with Sugared Cranberries recipe comes in handy! This makes a delicious, fluffy light dessert. Watch Chef Lisa demonstrate how easy it is to make.

Summary

Preparation Time45 MinCooking Time15 Min
Ready In1 Hr 0 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings8
CuisineCourse
TasteMethod
DishSpeciality
VegetarianMain Ingredient
Healthy

Ingredients

 Cranberries1 Pound (Fresh Or Frozen)
 Raspberries2 Cup (32 tbs) (Fresh Or Frozen)
 Orange zest2 Teaspoon, grated
 Fresh orange juice1⁄2 Cup (8 tbs) (From 2 Oranges)
 Fresh ginger1 1⁄2 Tablespoon, peeled (and grated)
For the whipping cream
 Heavy cream3 Cup (48 tbs), divided (Cold Heavy Cream)
 Brown sugar2 Tablespoon
For the sugared cranberries
 Sugar1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Fresh cranberries1 Cup (16 tbs)
 Sugar6 Tablespoon

Nutrition Facts

Serving size

Calories 528 Calories from Fat 296

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 20.7 g103.7%

Trans Fat 0 g

Cholesterol 123.3 mg

Sodium 36.7 mg1.5%

Total Carbohydrates 58 g19.5%

Dietary Fiber 5.9 g23.7%

Sugars 46 g

Protein 3 g5.3%

Vitamin A 27.8% Vitamin C 39.8%

Calcium 7.7% Iron 2.8%

*Based on a 2000 Calorie diet

Things You Will Need

Microwave
Sheet pan
Parchment paper
Strainer
Mixing bowl
Electric mixer

Directions

GETTING READY
1. Prepare a parchment lined sheet pan.
2. In a microwave safe container heat water and sugar, until sugar is dissolved.
3. Add cranberries and refrigerate for 8 hours.

MAKING
4. Drain the cranberries after 8 hours and combine cranberries and sugar in a bowl and using you hand coat the cranberries.
5. Place the cranberries in the sheet pan, evenly spread to form a single layer and leave enough space between the cranberries.
6. Set aside in room temperature for 1 hour.
7. In the meantime, start making the cranberry-raspberry fools.
8. In a saucepan combine cranberries, raspberries, sugar, orange zest and orange juice.
9. Over medium heat bring to a boil and simmer for 15 minutes or until the berries have softened.
10. After 15 minutes remove from heat and add the ginger, stir well.
11. Press mixture through a fine meshed strainer, scraping the pulp from the bottom of the strainer.
12. Once done allow to chill in the refrigerator.
13. In a bowl beat heavy cream using electric mixer until stiff peaks are formed.
14. Fold into the chilled cranberry and raspberry mixture, set aside.
15. In another bowl combine remaining cream and brown sugar and beat to stiff peaks.
16. Divide the cranberry and raspberry mixture into serving dish or cups.
17. Top it with the whipped cream and garnish with sugared raspberries.

SERVING
18. Serve after a hearty meal.
Quantcast