Pink Chantilly with Cranberries {Cookbook Review}
Recipe type: Dessert
Total time: 
Serves: 4
Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries. Make these just before dinner for a quick and happy treat.
  • 4 8-oz/250mL jars
  • 1 1⁄2 cups raspberries, fresh or frozen
  • 3 tbsp confectioner’s (icing) sugar
  • 2 cups frozen cranberries, thawed
  • 1⁄2 cup maple syrup (see note)
  • 1 1⁄2 cups heavy or whipping (35%) cream
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1⁄2 cup cranberry juice
  • Mint leaves (optional)
  1. In blender, purée raspberries and confectioner’s sugar. Transfer to a fine-mesh sieve placed over a bowl and press mixture through. Discard seeds and set raspberry purée aside.
  2. In a saucepan over medium heat, cook cranberries and maple syrup, stirring often, for 15 minutes. Remove from heat and set aside to cool.
  3. In a large bowl, using electric mixer at high speed, whip cream, granulated sugar and vanilla until soft peaks begin to form. Beating constantly, slowly add cranberry juice and half the raspberry purée.
  4. Spoon remaining raspberry purée into jars, dividing equally. Top with whipped cream mixture, dividing equally. Refrigerate for up to 30 minutes.
  5. When you’re ready to serve, remove jars from refrigerator and top with cooked cranberries. Using a long spoon, mix delicately. Garnish with mint leaves and serve immediately.
Make sure you use real pure maple syrup - artifically flavoured syrups are not the same.
Recipe by Hidden Ponies at