INGREDIENTS
2 cups fresh or frozen cranberries
2 cups unsweetened apple juice
1 cup fresh or frozen unsweetened raspberries, thawed
1/2 to 1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
2 cups half-and-half cream
Whipped cream, additional raspberries and mint, optional
DIRECTIONS
In a large saucepan, bring cranberries and apple juice
to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press
through a sieve; return to the pan. Also press the raspberries through
the sieve; discard skins and seeds. Add to cranberry mixture; bring to a
boil. Add the sugar, lemon juice and cinnamon; remove from the heat.
Cool 4 minutes. Combine cornstarch and cream
until smooth; gradually stir into the pan. Bring to a gentle boil; cook
and stir for 2 minutes or until thickened. Serve hot or chilled. Serve
with whipped cream, raspberries and mint if desired. Yield: 4 servings.
-Starla Davis
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