Time 2h45m Yield 6 Number Of Ingredients 5 Steps:
In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled. In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.
Time 1h20m Number Of Ingredients 4 Steps:
In a large pot on the stove, boil the cranberry sauce and the juice. Continue to boil while stirring until everything is smooth. Add the jello and stir again until smooth. Remove from stove and cool for about 5-10 minutes. Pour into a large bowl, and refrigerate for 1 hour. Fold in the whipped cream and serve.
Yield 8 Number Of Ingredients 4 Steps:
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Time 20m Yield 6 servings. Number Of Ingredients 4 Steps:
In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken. , Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes. Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours. Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.
Time 6h40m Yield 16 Number Of Ingredients 15 Steps:
Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes. Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set. Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled. To serve, spoon sauce over each serving of torte.
Time 15m Yield 20 servings. Number Of Ingredients 9 Steps:
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Number Of Ingredients 6 Steps:
Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.
Number Of Ingredients 6 Steps:
Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.
Time 2h20m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat. Stir in raspberry jello until dissolved. Stir in cranberry sauce. Chill until mixture is thickened. Fold in whipped cream and pour into serving dishes (or decorative serving bowl). Chill until firm. Garnish with additional whipped cream, if desired.
Time 2h Yield 7-8 serving(s) Number Of Ingredients 7 Steps:
Prepare tall dessert glasses. In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain. In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined. Place in refrigerator and chill until the mixture begines to thicken but is not completely set. Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined. Spoon the mixture between the serving glasses or prepared pie crust. Chill until completely set, then dollup Cool Whip or whipped cream on top. Delicious!
Time 1h35m Yield 8 Number Of Ingredients 4 Steps:
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm.
