Cranberry-Raspberry Fool

1. 1

   Bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat.

2. 2

   Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes.

3. 3

   Puree in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl.

4. 4

   Set aside to cool to room temperature.

5. 5

   With electric mixer, beat 2 cups cream to stiff peaks.

6. 6

   Gently fold into cooled cranberry mixture until no streaks remain.

7. 7

   Spoon mixture into eight 6-8 oz.

8. 8

   goblets or bowls.

9. 9

   When ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks.

10. 10

    Dollop cream onto fools.

11. 11

    Serve.

12. 12

    MAKE AHEAD: The fools can be refrigerated for up to 8 hours.

13. 13

    Dollop whipped cream on top just before servng.

No additional tips available.