1 1/4 cups fresh or frozen cranberries
1/2 cup light corn syrup
1 tsp grated orange rind
1 cup whipping cream
1 cup sifted powdered sugar
1 1/2 cups sour cream
1/2 tsp vanilla extract
cranberries, halved for garnish
Process the cranberries and corn syrup in a food processor until finely chopped. Transfer to a small bowl and stir in the orange rind.
Beat the whipping cream until foamy then gradually add the powdered sugar, beating until stiff peaks form.
Stir the sour cream and vanilla together in a medium mixing bowl; fold in half the whipped cream then fold in the remaining half.
Spoon approximately 1 tablespoon of the cranberry syrup into each of 6 parfait glasses or dessert dishes; top with about a third of the sour cream mixture. Repeat layers once and garnish with the halved cranberries.
1 tsp grated orange rind
1 cup whipping cream
1 cup sifted powdered sugar
1 1/2 cups sour cream
1/2 tsp vanilla extract
cranberries, halved for garnish
Process the cranberries and corn syrup in a food processor until finely chopped. Transfer to a small bowl and stir in the orange rind.
Beat the whipping cream until foamy then gradually add the powdered sugar, beating until stiff peaks form.
Stir the sour cream and vanilla together in a medium mixing bowl; fold in half the whipped cream then fold in the remaining half.
Spoon approximately 1 tablespoon of the cranberry syrup into each of 6 parfait glasses or dessert dishes; top with about a third of the sour cream mixture. Repeat layers once and garnish with the halved cranberries.
Yield: 6 servings
Note: This is a recipe from Southern Living in 2007.
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