November 28, 2015

Leftover Cranberry Sauce Frozen Fool



Leftover Cranberry Sauce Frozen Fool



I love cranberry sauce—tart, sweet, toothy and uncomplicated, I always look forward to leftovers after big holiday meals. I don't really eat it during the meal because it tends to get touchy with other savory things on my plate and mixing sweet and savory is one of my few culinary peccadillo's.
However, leftovers are terrific and easy to come by since not many appreciate the garnet-hued side as much as I do.

It's delicious straight out of the container as a sweet snack but this year we have so many leftovers and I want to make sure I don't forget it. So I'm making fools and putting them in the freezer. Fools are like a layered sundae with cooked or pureed fruit and cream or custard. So good and I bet you have some spare whipped or heavy cream. You don't even have to be neat about it because it's just for you to sneak at night tucked under a blanket watching the breathtakingly corny White Christmas, marveling at Vera Ellen's incredible legs and suspending disbelief at the huge age gap between Bing Crosby and Rosemary Clooney.


Leftover Cranberry Sauce Frozen Fool

Makes 3 large or 4 smaller

1 cup cranberry sauce
1 cup heavy cream
1 heaping tablespoon powered sugar
Lidded jars (mine are 16oz - 8oz would be even better)

Whip cream and sugar together until peaks form. Alternately layer cranberries and whipped cream (about 2 tablespoons each at a time) in a jar, cover with plastic wrap  and tight lid. Freeze until solid. Thaw 15 minutes before digging in.

Note: You can also blend the cranberries and cream together before freezing for a more integrated treat.
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