Ye Olde Cranberry Fool
Here is a Fool recipe that is truly classic....well, for the most part. I use the classic preparation for the overall texture, but Yanked it using canned cranberry sauce. For those of you who wish to prepare it using fresh cranberries, simply see asterisk. Regardless of how you make it, it is delightfully different and perfect for your table this season.
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For 4 people
- 1 (14-ounce)can whole-berry cranberry sauce *
- 2 cups milk
- 1/2 teaspoon allspice or cinnamon
- 1 cup sugar, divided
- 2 tablespoons cornstarch
- 4 eggs, separated
- 1 teaspoon vanilla
- Nonstick cooking spray
Ye Olde Cranberry Fool Directions
Empty cranberry sauce into a bowl and stir until it is well broken up. Strain any liquid from it and discard, set aside cranberry sauce. Place milk, egg yolks, 1/2 cup sugar, cornstarch and allspice in a medium saucepan over medium heat. Bring to scalding while almost continuously stirring with a rubber spatula to prevent scorching. Continue cooking for 5 minutes, or until it has thickened to the consistency of thin gravy.
Remove from heat and stir in bowl of cranberry sauce and vanilla until well incorporated. Evenly divide among 3-4 serving dishes, loosely cover with film wrap and refrigerate until completely chilled and set, about 3 hours. You can also simply pour into a large bowl to cool, scooping out portions when ready to serve.
Meanwhile, make meringue toppings. Beat egg whites using an electric mixer until soft peaks form. Slowly add remaining sugar while beating to stiff peaks.
Preheat oven to 350-degrees F. Line a baking sheet with parchment paper and lightly grease with nonstick cooking spray. Pipe chocolate kiss-like mounds(or rosettes) to desired sizes onto parchment paper, leaving an inch between mounds. (This amount of meringue will make about 14-15 good-sized meringues, so use only half the whites if desired.
Place in oven for 5 minutes, then turn off the heat, leaving the meringues in oven for at least one hour to dry out.
When ready to serve, add as many meringues on top of each serving as desired.
* Want to make your own chunky cranberry sauce? You will need to give yourself some time. Simply place 1(12-ounce)bag fresh cranberries in a medium saucepan with 1 cup frozen orange juice concentrate(thawed)and 1/3 cup water. Bring to a boil over medium heat. Continue boiling for about 8 minutes, or until most, if not all, the cranberries have popped open. Remove from heat, transfer to a large bowl, cool to room temperature and cover with film wrap. Refrigerate until completely chilled. It will thicken substantially when cooling. Use in place of the canned cranberry sauce above.