Name: Cranberry-Raspberry Fools
Total time: PLACEHOLDER
Ingredients: 1 pound (454 grams/4 cups) fresh or frozen cranberries; 10 ounces (283 grams/2 cups) fresh or frozen raspberries; 1/2 cup orange juice; 1 cup (7 ounces/198 grams) plus 2 tablespoons sugar , divided; Pinch salt; 3 cups heavy cream , chilled, divided

Why This Recipe Works

We wanted a Cranberry-Raspberry Fools recipe that was a twist on traditional cranberry-orange relish—in a light dessert form. To achieve this, we pureed cranberries and raspberries with orange juice and sugar, then pressed it through a fine-mesh sieve to ensure our Cranberry-Raspberry Fools were silky smooth. Combining this mixture with whipped cream made our fools light as a feather.

Instructions

Bring cranberries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat. Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes. Puree in blender or food processor until smooth, then press through fine-mesh sieve into medium bowl. Set aside to cool to room temperature.

In electric mixer, beat 2 cups cream to stiff peaks. Gently fold into cooled cranberry mixture until no streaks remain. Spoon mixture into eight 6- to 8-ounce goblets or bowls.

When ready to serve, beat remaining 1 cup cream and remaining 2 tablespoons sugar to stiff peaks. Dollop cream onto fools. Serve.

make ahead

The fools can be refrigerated for up to 8 hours. Dollop whipped cream on top just before serving.