CRANBERRY RASPBERRY FOOLS
Steps:
- 1. 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 pop and mixutre becomes jammy, about 10-15 minutes. Puree in blender or food processor until smooth, then press through a fine-mesh sieve into medium bowl. Set aside to cool to room temperature. 2. Beat 2 cups cream to stiff peaks. Gently fold into cooled cranberry mixture until no streaks remain. Spoon mixture into goblets or bowls. (At this point, can be refrigerated for up to 8 hours.) 3. When ready to serve, beat remaining 1 cup cream and remaining 2 Tbsp sugar to soft peaks. Dollop cream onto fools and serve.
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