Cranberry Angel Parfaits Recipes

Steps:

• In a saucepan, bring the cranberry sauce, cranberry juice and orange zest to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally., Place a bowl, with mixer beaters in freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired.

Steps:

• Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
• Mix whole berry cranberry sauce and jellied cranberry sauce together in a bowl.
• Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
• Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
• Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

Steps:

• Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

Steps:

• Preheat oven to 375 degrees F.
• Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
• Stir together flour and 3/4 cup sugar, and set aside.
• In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
• Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
• Carefully fold in flour mixture, 1/3 of it at a time.
• Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
• Pour batter evenly into pan.
• Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
• Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
• Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.

Steps:

• Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest. , In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.

Steps:

• Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
• Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
• Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.