4 cups fresh or frozen cranberries
1 1/2 cups sugar
3/4 cup water
1 1/2 teaspoons unflavored gelatin powder
1 tablespoon lemon juice
3 tablespoons orange juice
1 1/2 cups heavy cream
1 teaspoon vanilla
3 tablespoons confectioners sugar

Combine cranberries, sugar and water, bring to a boil, simmer for 16minutes, then puree until smooth in blender or food processor.

Combine gelatin with lemon and orange juice; mix with the warm cranberry puree. Cool by setting bowl over a pan of ice; stir occasionally during cooling.

1997 Combine cream, vanilla and confectioners sugar; whip until firm, then fold the whipped cream into the cooled cranberry puree. Spoon into individual serving dishes (stemmed glasses are pretty). Refrigerate until ready to serve. Garnish with a sprig of mint, and if desired with chocolate curls (run a vegetable peeler over a bar of chocolate) or whipped cream.

Serves 8.

--Kenneth D. Wollenberg, J&W instructor