Savory Cranberry Sauce

Resveratrol

Savory Cranberry Sauce

1 package 12 ounces fresh or frozen cranberries

1 cup sugar

1 cup dry red wine

2 teaspoons cornstarch

Combine cranberries, sugar and a cup of wine in a medium sized saucepan.

Cook over medium heat, stirring occasionally, until cranberries just

start to pop open their skin.

Dissolve cornstarch in remaining ¼ cup wine. Stir into cranberry mixture.

Continue to cook, stirring constantly, until sauce thickens and bubbles appear.

Cool and Chill.

Cold Cranberry Souffle

Makes 8 Servings

1 envelope and one tsp unflavored gelatin

2½ cups cranberry juice

1½ cups fresh or frozen cranberries

1½ cups sugar

 5 egg whites

1½ cups heavy cream

2 tbsp confectioners’ sugar

Method

Soften the gelatin in ½ cup of cranberry juice, about 5 minutes

Wash and pick over the berries. Combine berries with ¾ cup of the sugar and the remaining cranberry juice in a large saucepan. Bring to the boil, then lower heat.

Simmer 4 minutes or until sugar is dissolved and cranberry skins have popped open.

Remove from heat, stir in softened gelatin. Strain mixture into large bowl. Reserve 16 cranberries, chop remainder.

Cool gelatin mixture, chill until syrupy.

Beat egg whites and salt in a large bowl with electric mixer until frothy. Add remaining sugar gradually, beating until meringue forms soft peaks.

Whip ¾ cup of the heavy cream in a small bowl until stiff. Fold meringue and cream together.

Pour the meringue cream mixture over the thickened cranberry mixture and fold together until no trace of white remains. Add the chopped berries. Pour into a 6 cup souffle dish with a high collar of wax paper.

Chill until firm, about 4 hours.

To serve, whip remaining heavy cream with the confectioners’ sugar in a small bowl until stiff.

Pipe 16 rosettes on souffle’ with a pastry bag. Place a cranberry in center of each.