Canadian Cranberry Fool Recipes

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CRANBERRY FOOL



Cranberry Fool image

A "fool" is a dessert made by folding pureed fruit into whipped cream. In this delectable version, cranberry sauce is the featured fruit. If you're pressed for time, you can use 2 cups frozen whipped topping instead of the whipping cream.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 can (14 ounces) whole-berry cranberry sauce
1 teaspoon grated orange zest
1/4 teaspoon ground allspice
1 cup heavy whipping cream, whipped
Additional grated orange zest, optional
Fresh mint, optional

Steps:

  • In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired.

Nutrition Facts :

CRANBERRY-MANGO FOOL WITH GINGERSNAPS



Cranberry-Mango Fool with Gingersnaps image

Provided by Bobby Flay

Categories     dessert

Time 37m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups cold leftover cranberry-mango relish, recipe follows
2 cups cold heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Coarsely crushed gingersnaps
2 tablespoons unsalted butter
1 medium onion, red or yellow, diced
2 tablespoons grated fresh ginger
1 1/2 cups orange juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, halved, pitted and diced
1 tablespoon grated orange zest

Steps:

  • Put the cranberry-mango relish in a food processor and process until smooth.
  • Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
  • Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
  • Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

CHEF JOHN'S FRESH BERRY FOOL



Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients 11

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies

Steps:

  • Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  • Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
  • Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g

CRANBERRY FOOL



Cranberry Fool image

Found this little gem for 2 people in a Nova Scotia cookbook. This is cranberry country so there is an abundance of recipes using them. It is light, easy and tasty so hope someone enjoys. I am sure it could be doubled.

Provided by waynejohn1234

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

3/4 cup cranberries (preferably fresh)
1/3 cup white sugar
1 tablespoon orange liqueur
2/3 cup whipping cream

Steps:

  • Combine cranberries, sugar and 1/3 cup WATER.
  • Bring to a boil, stirring constantly.
  • Simmer, covered, 5 minutes.
  • Puree this mixture in blender with liqueur.
  • Put in metal bowl and set in ice water.
  • Allow to stand, stirring occasionally, until cool.
  • Beat cream until it holds soft peaks.
  • Stir 1/4 into mixture and then fold in remaining.
  • Spoon into 2 stemmed glasses and chill 20 minutes or freeze for 10.

Nutrition Facts : Calories 419.1, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.9, Carbohydrate 39.9, Fiber 1.6, Sugar 34.8, Protein 1.8

CANADIAN CRANBERRY TRIFLE



Canadian Cranberry Trifle image

Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 19

2 cups fresh cranberries
1 can (14 ounces) whole-berry cranberry sauce
1 cup sugar
1 cup water
1/2 cup sweet white wine
1/4 teaspoon coconut extract
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks, beaten
1/4 teaspoon coconut extract
CAKE:
1 frozen pound cake (16 ounces), thawed
3 tablespoons sweet white wine, optional
1/2 cup slivered almonds, toasted
Whipped cream
Additional fresh cranberries and toasted slivered almonds

Steps:

  • In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.

Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY FOOLS



Cranberry fools image

James Martin's Christmassy cranberry fools are quick to prepare and the recipe is easily increased to serve a crowd

Provided by James Martin

Categories     Dessert

Time 35m

Number Of Ingredients 4

200g cranberries , plus 15 extra to decorate
200g caster sugar , plus 3 tbsp extra to decorate
400ml double cream
1 egg white

Steps:

  • Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.
  • In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls - the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.
  • Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.
  • To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').

Nutrition Facts : Calories 599 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium

CANADIAN CRANBERRY FOOL



Canadian Cranberry Fool image

Make and share this Canadian Cranberry Fool recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups boiling water
2/3 cup slivered orange rind
3 cups granulated sugar
1 cup orange juice
6 cups cranberries
2 tablespoons orange liqueur (optional)
2 cups whipping cream

Steps:

  • In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups.
  • In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.).
  • Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings.
  • The Canadian Living Cookbook.

Nutrition Facts : Calories 366.7, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.2, Carbohydrate 60.4, Fiber 2.8, Sugar 53.6, Protein 1.2

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Top Asked Questions

What is a cranberry fool?
Cranberry Fool. A "fool" is a dessert made by folding pureed fruit into whipped cream. In this delectable version, cranberry sauce is the featured fruit.
What is a fool dessert?
A "fool" is a dessert made by folding pureed fruit into whipped cream. In this delectable version, cranberry sauce is the featured fruit. If you're pressed for time, you can use 2 cups frozen whipped topping instead of the whipping cream. In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream.
What ingredients are in a can of cranberry sauce?
Ingredients. 1 1 can (14 ounces) whole-berry cranberry sauce. 2 1 teaspoon grated orange zest. 3 1/4 teaspoon ground allspice. 4 1 cup heavy whipping cream, whipped. 5 Additional grated orange zest, optional. 6 Fresh mint, optional.
What can I use instead of whipped cream for cranberry sauce?
In this delectable version, cranberry sauce is the featured fruit. If you're pressed for time, you can use 2 cups frozen whipped topping instead of the whipping cream. In a large bowl, combine the cranberry sauce, orange zest and allspice.

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