Avoiding Additives and Preservatives

Knox gelatin is preservative free. Use pure orange juice and whipping cream with no preservatives.

Whip the cream

Fold one-quarter of the whipped cream into the berry-gelatin mixture

Add the rest of the whipped cream

Spoon into serving dishes, chill and serve

Ingredients:

2 cups (500 ml) frozen cranberries

2 cups (500 ml) frozen raspberries

1 cup (250 ml) granulated sugar

1 strip orange zest

2 tbsp (30 ml) orange juice

1 pkg gelatin

1-1/2 cups (625 ml) whipping cream, (35%)

Preparation:

In saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and 2 tbsp (30 ml) water to boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.

In food processor or blender, purée cranberry mixture until smooth. Press through fine sieve into large bowl.

Meanwhile, in small saucepan, sprinkle gelatin over ½ (125 ml) cup water; let stand until softened, about 5 minutes. Warm over low heat until dissolved, about 1 minute. Stir into cranberry mixture. Place bowl in larger bowl of ice water to chill, stirring frequently, until cold and thickened to consistency of egg whites, about 5 minutes.

Whip cream; whisk one-quarter into cranberry mixture. Fold in remaining whipped cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours.

Make-ahead: Refrigerate for up to 24 hours. Serves 8.

From Canadian Living