Shelly's Recipe

CRANBERRY-RASPBERRY FOOLS

Category: Fruit Salads

1 lb fresh or frozen cranberries
2 cups fresh or frozen raspberries
1/2 cup orange juice
1 cup sugar, plus 2 tbsp
Pinch salt
3 cups heavy cream, chilled

Bring cranberries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat. Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes. Puree in blender or food processor until smooth, and then press through fine-mesh sieve into medium bowl. Set aside to cool to room temperature.

In electric mixer, beat 2 cups cream to stiff peaks. Gently fold into cooled cranberry mixture until no streaks remain. Spoon mixture into eight 6- to 8-oz goblets or bowls.

When ready to serve, beat remaining 1 cup cream and remaining 2 tbsp sugar to stiff peaks. Dollop cream onto fools. Serve. Serves 8

Make Ahead: The fools can be refrigerated for up to 8 hours. Dollop whipped cream on top just before serving.