{"id":1236,"date":"2012-12-07T21:00:50","date_gmt":"2012-12-08T00:00:50","guid":{"rendered":"http:\/\/tracyleekarner.com\/?p=1236"},"modified":"2012-12-07T21:00:50","modified_gmt":"2012-12-08T00:00:50","slug":"cranberry-relish-fools","status":"publish","type":"post","link":"https:\/\/tracyrittmueller.com\/2012\/12\/07\/cranberry-relish-fools\/","title":{"rendered":"Cranberries 2 ways and for fools"},"content":{"rendered":"

\"Tracy<\/a>
A little cranberry relish, a little freshly whipped cream…. a fool.<\/figcaption><\/figure>
\nI’m not talking\u00a0to<\/em>\u00a0fools; I’m talking\u00a0about<\/em>\u00a0them.\u00a0Fools<\/em>\u00a0are those delightfully simple and comforting fruit & cream desserts, cleverly named by\u00a0the English. For reasons I know nothing about, they come up with fanciful monikers for what they eat at dinner.\u00a0\u00a0Sausages and potatoes (Bangers and Mash<\/em>), soup (Cock-a-leekie<\/em>) and desserts (trifles<\/em>\u00a0and\u00a0fools<\/em>)\u00a0.
\nThe recipe for fools is simple, puree some fruit (I especially like strawberry or mango) and sweeten to taste; whip some cream and sweeten to taste, carefully stir the whipped cream together with the fruit (about 2\/3 cream to 1\/3 fruit, by volume).
\nPretty up a fool for a dinner party by serving in stemmed glassware with long-handled spoons (the kind used to stir iced tea). You can layer the whipped cream and fruit parfait-style if you want. If you sprinkled some crumbles of pound cake between layers, you’ll closely approximate a\u00a0trifle<\/em>). Let your inner Brit\u00a0be inspired and be merry.
\nAt holiday time, cranberry fools are my easy go-to dessert because we always have a jar of our homemade cranberry relish in the refrigerator. Then, all I have to do is whip up some cream with my handy Braun blender (takes about 15 seconds), stir and serve.
\nWe can’t decide which style of cranberry relish we like best–the English conserve style (recipe follows), or this simpler spiced version. So we make both, and give some away.
\nProcess the relish in a hot water bath, as for jam or jelly and you’ll have a jewel-like gift to add sparkle to your gift boxes. For simple canning water-bath canning instructions, watch this video.<\/a>
\nThis spiced cranberry relish is a good foray into the world of home food-preservation. \u00a0There’s no worry about pectin and jelling and all that iffy stuff.\u00a0<\/em>I can do the whole process, from preparation through clean up, in less than an hour.
\nThis Spiced Cranberry Relish<\/strong> recipe makes 4 ( 8-ounce ) jars. (Or use the cute little 4-ounce jars<\/a>, and triple the recipe to make 24 gem-like presents).<\/p>\n