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Cranberry Cream Mold
1 teaspoon unflavored gelatine
1 (6 ounce) can frozen cranberry juice, thawed
1 cup confectioners' sugar
1 1/2 cups half-and-half
8 ounces cream cheese
1 (6 ounce) can thawed frozen cranberry juice
1/2 cup granulated sugar
Sprinkle gelatine over juice in a small bowl. Let stand for 5 minutes to soften.
In a large bowl, beat cream cheese and confectioners' sugar.
Place small bowl in a pan of hot water and stir until gelatine is dissolved. Cool.
Beat into cheese mixture.
Add half-and-half. Continue beating until smooth.
Pour into oiled mold and freeze until firm.
Dip mold in and out of hot water to loosen contents.
Drizzle with cold sauce.
Boil to reduce by one-third. Sauce will thicken as it cools.
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