185 g (6 oz) cranberries, fresh or frozen, thawed if frozen
90 ml (3 fl oz) 1/3 cup orange juice
3/4 cup (185 g) 6 oz caster sugar (superfine granulated)
315 ml (10 fl oz/1 1/4 cups whipping cream
grated orange peel, to decorate
90 ml (3 fl oz) 1/3 cup orange juice
3/4 cup (185 g) 6 oz caster sugar (superfine granulated)
315 ml (10 fl oz/1 1/4 cups whipping cream
grated orange peel, to decorate
method
1. Put cranberries into a saucepan with orange juice and sugar and simmer for about 10 minutes, until berries pop.
2. Set aside to cool.
3. When cranberries are cold, rub through a fine metal sieve, using a wooden spoon.
4. In a large bowl, whip cream until stiff and fold in puree.
5. Chill until ready to serve.
6. Serve fool in individual glasses topped with a little grated orange peel.
2. Set aside to cool.
3. When cranberries are cold, rub through a fine metal sieve, using a wooden spoon.
4. In a large bowl, whip cream until stiff and fold in puree.
5. Chill until ready to serve.
6. Serve fool in individual glasses topped with a little grated orange peel.
serving amount
serves 4.
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