So give it a try, and let me know what you think!
Step 1: Ingredients
- 24 oz of fresh cranberries (2 bags)
- 3 cups superfine sugar
- 3 cups heavy cream
- 6 egg whites
- heavy saucepan
- rubber spatula
- wooden spoon
- large mixing bowls
- fine-mesh strainer
- kitchen aid (or other mixer) with whisk attachment
Step 2: Cook Cranberries - POP!
In a large, heavy saucepan, combine your cranberries and sugar.
Cook over medium heat for about 15 minutes, stirring constantly, until cranberries pop and liquify. They should easily squish when you push them up against the pot with your spoon. Remove from heat.
Step 3: Strain
Set strained mixture aside to cool completely. This portion of the recipe can be done in advance.
When ready to assemble, transfer these strained cranberries into a very large bowl, and set aside.
Optional: If you're a fan of that very tart cranberry taste, take some (or all) of your cooked cranberries and place in a blender. Pulse until they liquify, and add to the rest of your strained cranberries to cool.
Step 4: Cream
Thoroughly rinse and dry mixing bowl and whisk/beaters.
Step 5: Meringue
Fold until the mixture is uniformly pink.
Step 6: Chill and Serve
Cover, and freeze for at least 3 hours before serving.
And you're all finished! Scoop, serve, and celebrate the color pink.
Can refreeze leftovers...if there are any.