Best 2 Cranberry Whip Recipes
Indulge in the delightful Cranberry Whip, a culinary symphony of sweet, tangy, and creamy flavors. This versatile dish can be effortlessly transformed into an alluring dessert, a refreshing mocktail, or a delectable spread, catering to diverse palates and occasions. Featuring three enticing recipes, this article unveils the secrets of crafting the perfect Cranberry Whip, brimming with vibrant cranberries and luscious whipped cream. Embark on a culinary journey and discover the magic of this versatile treat, sure to become a staple in your recipe repertoire.
Here are our top 2 tried and tested recipes!
CRANBERRY WHIP
Tart at first bite, but then you can't get enough! Wonderfully festive. Great way to use fresh cranberries. Sort of like a waldorf salad but better!
Provided by Deena
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
- Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 56.5 g, Cholesterol 54.3 mg, Fat 18 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 9.5 g, Sodium 62.8 mg, Sugar 41.8 g
CRANBERRY WHIP
Submitted by the Nav Jiwan International Tea Room for the Extending the Table cookbook. This is known as Vatkattu Marjapuuro in Finland. It is often made with lingonberries which are plentiful there. You can also use apple, strawberry or raspberry juice + 1 Tablespoon lemon juice in place of the cranberry juice.
Provided by luvinlif2k
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring cranberry juice to a boil over medium heat in a saucepan.
- When juice is boiling, slowly add sugar and stir gently until dissolved.
- Stirring briskly, add the cream of wheat.
- Reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes).
- NOTE: If using quick cream of wheat, cooking time should be 3-4 minutes.
- When mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color.
- Pour into serving bowl or in individual dishes.
- Serve within 2 hours at room temperature.
Nutrition Facts : Calories 170.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 40.7, Fiber 0.6, Sugar 27.6, Protein 1.5
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can be used, but they will not be as tart and may need more sugar added.
- If you don't have a food processor, you can mash the cranberries by hand with a potato masher or fork.
- For a smoother texture, strain the cranberry mixture through a fine-mesh sieve before whipping.
- Chill the cranberry mixture for at least 30 minutes before whipping. This will help it whip up more easily and hold its shape.
- Whip the cranberry mixture on high speed until stiff peaks form. This will take about 2-3 minutes.
- Serve the cranberry whip immediately or chill it for later. It can be stored in the refrigerator for up to 3 days.
Conclusion:
Cranberry whip is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and fluffy, with a tart and tangy flavor that is sure to please everyone. Whether you are serving it for a holiday party or a simple weeknight dessert, cranberry whip is sure to be a hit.
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