Valentine's Day Dessert Soup
Along with the cranberries, it also helps if you have one of these:
If you've got your cranberries and your perforated upside down dunce cap, proceed. And if you don't? Type "kissel dessert" into your handy dandy search engine and I'm pretty sure you'll find instructions for making this from other kinds of fruit.
The recipe, by the way, comes from A Christmas Companion by Maria Robbins and Jim Charlton, who suggest its red color makes it "particularly appealing at Christmastime." And also for Valentine's Day, I might add.
1 lb. cranberries
2 c. water
1 c. sugar
2 T. cornstarch
2 T. orange juice
Heavy cream for swirling, if desired
In large saucepan, heat the cranberries, water, and sugar. Bring to a gentle boil and, stirring occasionally, cook for about 15 minutes, until cranberries pop. Puree through a food mill. Return puree to the pan. In small bowl, mix together cornstarch and orange juice; add to puree and cook over low heat, stirring, for about five minutes, until it gets thick. Serve chilled with heavy cream swirled throughout. Serves 6 - 8.
What are you serving for Valentine's Day?