This is one of my favorite desserts! I love to make this for holiday dinners or any dinner I want to make special.
1 teaspoon unflavored gelatin
3/4 cup cold water
1 cup whipping cream
1/2 cup sugar
1 1/2 teaspoon vanilla extract
1 cup (8 ounces) sour cream
Crimson Sauce
2 1/4 cups fresh or frozen cranberries, divided
1 1/3 cups water
1/4 cup orange juice
4 teaspoons grated orange peel
3/4 cup sugar
In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Combine the gelatin mixture and sour cream; mix well. Gently whisk into the cream mixture. Pour into small bowls or parfait glasses. Refrigerate until set, about 1 hour.
For sauce, combine 1 1/2 cups cranberries, water, orange juice and peel in a saucepan, bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. spoon over each serving.
Yield: 8 servings. (From Taste of Home Holiday 1997 Issue)
Note: I'm not a big fan of cranberries so instead of making crimson sauce I buy canned pie filling and use this instead as it comes from the can...no cooking of the sauce. It is especially good with cherry pie filing.