Cranberry Syllabub
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 283 |
| pro | 1 g |
| total fat | 21 g |
| sat. fat | 13 g |
| carb | 24 g |
| fibre | 0 g |
| chol | 76 mg |
| sodium | 24 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 1% |
| vit A | 23% |
| vit C | 15% |
| folate | 1% |
-
2 cups (500 mL) whipping cream
1-1/3 cups (325 mL) pure cranberry juice
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) late-harvest wine
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: October 2004
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