Cranberry Syllabub
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 283283 cal |
| pro | 1 g1g pro |
| total fat | 21 g21g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 24 g24g carb |
| fibre | 0 g0g fibre |
| chol | 76 mg76mg chol |
| sodium | 24 mg24mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 11 iron |
| vit A | 2323 vit A |
| vit C | 1515 vit C |
| folate | 11 folate |
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.
Ingredients
- 2 cups whipping cream 2 cups whipping cream
- 1-1/3 cups pure cranberry juice 1-1/3 cups pure cranberry juice
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/3 cup late-harvest wine 1/3 cup late-harvest wine
- 1/4 cup lemon juice 1/4 cup lemon juice
Preparation
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.
Source : Canadian Living Magazine: October 2004
- Keywords : Thanksgiving; Cranberries; Cream; Refrigerate/Chill; Sugar;
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