Nobody's Fool
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
|
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
|
*
|
| 2 | each |
orange juice
|
*
|
| 1 | orange |
orange zest
grated |
*
|
| 2 | wholes |
star anise
|
*
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | x |
orange zest
for garnish |
*
|
| 1 | x |
mint sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
|
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
|
*
|
| 2 | each |
orange juice
|
*
|
| 1 | orange |
orange zest
grated |
*
|
| 2 | wholes |
star anise
|
*
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | x |
orange zest
for garnish |
*
|
| 1 | x |
mint sprigs
for garnish |
* |
Directions
Combine all ingredients except cream and garnishes in a saucepan.
Heat to a boil over medium heat, stirring now and then to prevent sticking.
Reduce heat and simmer, uncovered, for 20 minutes.
Chill.
Cranberry sauce may be stored in refrigerator as long as 1 week.
Whip cream in a cold bowl with cold beaters, to stiff peaks.
To make ahead, put cream into a cheesecloth-lined wire mesh strainer set over a bowl.
Refrigerate, covered. May be prepared as much as 6 hours ahead of serving.
To serve, fold ¾ cup of the chilled cranberry sauce, leaving streaks, into the whipped cream.
Spoon into a stemmed serving dish.
Garnish with orange rind and mint.
