Prep 15 mins
Cook 20 mins
This easy, elegant dessert spotlights a berry native to Canada.
- 2 cups boiling water
- 2⁄3 cup slivered orange rind
- 3 cups granulated sugar
- 1 cup orange juice
- 6 cups cranberries
- 2 tablespoons orange liqueur (optional)
- 2 cups whipping cream
- In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups.
- In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.).
- Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings.
- The Canadian Living Cookbook.