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Cranberry Syllabub

By The Canadian Living Test Kitchen

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:

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:

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