Name: Cran-Raspberry Holiday Syllabub
Cook time: 30 min
Total time: 30 min
Ingredients: 1 teaspoon orange zest (freshly grated); 3 tbsp pure unsweetened cranberry juice; 3 tbsp dry red wine ((use cranberry juice for non-alcoholic)); 1/4 cup + 2 tbsp organic honey (divided); 3 cups + 6 each Fresh Raspberries (divided); 2 cups Organic Valley™ Heavy Whipping Cream

Ingredients

1 teaspoon orange zest, freshly grated
3 tablespoons pure unsweetened cranberry juice
3 tablespoons dry red wine, (use cranberry juice for non-alcoholic)
1/4 cup + 2 tbsp organic honey, divided
3 cups + 6 each Fresh Raspberries, divided
2 cups Organic Valley™ Heavy Whipping Cream

Directions

Place the orange zest, cranberry juice, red wine and ¼ cup honey in a small sauce pan and bring to a boil. Immediately turn the heat off, add the raspberries and toss in liquid gently. Transfer to a mixing bowl and place in the freezer for 10 minutes. Remove from freezer.
Whip the cream and 2 tablespoons of honey to very soft peaks in a separate bowl. Fold half the cream into the berry mixture to get a bright pink cream. Now gently fold in the remaining cream to give a ripple effect. Divide between six glasses and garnish with extra raspberries.
Serve immediately or chill in fridge and serve the same day.

Chef’s tip

Serve with McTavish Shortbread Cookies

^* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.