Cranberry Syllabub

Author: Canadian Living

This dessert is simplicity itself, just fruit juice, cream and wine. For the vivid red of the pictured syllabubs, you must use pure cranberry juice, such as Black River. If you're using cranberry cocktail, replace about one-third of the liquid with seedless raspberry purée.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 2 cups whipping cream
  • 1 1/3 cup pure cranberry juice
  • 2/3 cups granulated sugar
  • 1/3 cup late-harvest wine
  • 1/4 cup lemon juice

Method

In large bowl, beat together cream, cranberry juice, sugar, wine and lemon juice until soft peaks form. Spoon into eight 1-cup (250 mL) tall wine glasses. Cover and refrigerate for 24 hours.

Nutritional facts <b>Per serving:</b> about

  • Sodium 24 mg
  • Protein 1 g
  • Calories 283.0
  • Total fat 21 g
  • Cholesterol 76 mg
  • Saturated fat 13 g
  • Total carbohydrate 24 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Cranberry Syllabub

Login