Ingredient:
1 1/2 cups cranberry-raspberry juice
3/4 cup sugar
3 tbsp cornstarch
1/2 cup frozen cranberry-orange sauce (from 10-oz tub), thawed
1 cup whipping (heavy) cream
Method:
In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.
1 1/2 cups cranberry-raspberry juice
3/4 cup sugar
3 tbsp cornstarch
1/2 cup frozen cranberry-orange sauce (from 10-oz tub), thawed
1 cup whipping (heavy) cream
Method:
In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.
