| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 8 |
|
Egg yolks |
| 1 |
c |
Bottled cranberry juice |
| 4 |
c |
Whole cranberries, drained |
| 2 |
tb |
Grenadine |
| 4 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 1 |
c |
Heavy cream, chilled |
INSTRUCTIONS
My first introduction to chutney was with what England calls a "ploughman's
lunch". The following recipe is from my favourite cookbook "The Mary Moore
Cookbook" (the one I would take with me to the tropical island or my
favourite place, Mexico)
Beat egg yolks until thick and lemon yellow. Beat in cranberry juice.
Transfer to a saucepan. Stir constantly over low heat until thick, but do
not allow to boil.
Stir in cranberries and Grenadine. Pour into a bowl and chill until thick
(coats a spoon). Beat egg whites until foamy. Add sugar and beat until
stiff. Beat whipping cream until it holds its shape. Fold cream into
cranberry mixture and then fold in the egg whites. Freeze. Serves 8-10.
Posted to EAT-L Digest 06 Sep 96
From: Pat Belanger <cookie@CWCONNECT.CA>
Date: Sat, 7 Sep 1996 10:37:38 -0700
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”