| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cranberries |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Brown sugar |
|
|
Juice of 2 oranges |
|
|
Grated rind of 1 orange |
| 2 |
|
Whole star anise |
| 1 1/2 |
c |
Whipping cream |
|
|
Orange rind for garnish |
|
|
Mint sprigs for garnish |
INSTRUCTIONS
(From "Gooey Desserts, the Joy of Decadence")
Combine all ingredients except cream and garnishes in a saucepan.
Heat to a boil over medium heat, stirring now and then to prevent
sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill.
Cranberry sauce may be stored in refrigerator as long as 1 week. Whip
cream in a cold bowl with cold beaters, to stiff peaks. To make
ahead, put cream into a cheesecloth-lined wire mesh strainer set over
a bowl. Refrigerate, covered. May be prepared as much as 6 hours
ahead of serving. To serve, fold 3/4 cup of the chilled cranberry
sauce, leaving streaks, into the whipped cream. Spoon into a stemmed
serving dish. Garnish with orange rind and mint.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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