Sherried Oranges and Cranberries
When you just can’t face another rich whipped cream based dessert this is a pleasant change. This voluptuous treatment of oranges and cranberries work well; the rich intense colors of the fruit are displayed against royal purple drape. It would be equally effective on an old mahogany sideboard. An antique pressed glass compote is a beautiful container for the fruit, and a trompe-l’oeil plaster pillar adds a neoclassic touch. This makes a spectacular center piece for a Christmas buffet.
- 8 small oranges – mandarins work well
- 2 cups water 500mL
- 2 cups granulated sugar 500mL
- 1 cup fresh or frozen cranberries 250mL
- 11/2 cups sherry 375mL
Peel oranges carefully, removing all the white pith, and place in bowl.
In heavy saucepan, combine water and sugar. Bring to boil, stirring to dissolve sugar, then boil gently, uncovered for about 5 minutes. Add cranberries and cook just until softened but not broken, about 5 minutes. Stir in sherry. Pour over oranges. Let cool to room temperature, then chill for 24 hours or up to 1 week.
Makes 8 servings
Our next favorite Christmas dessert Bavarois with Raspberry Sauce
For our favorite recipes for all seasons click on the image