Cranberry (pronounced tart red yummy thingies) is an American word which has dominated the fruit popularity contest for the last decade.
Last year I talked about a rather unusual item that has joined our Thanksgiving table of bounty. Pink is the heavenly color of this parfait and even though pink is not considered “an autumn hue”, there it is on my table. “Perfect”.
And there it has been for the last 37 years.
This came to be one Thanksgiving when I was 8 months pregnant and unable to travel more than 3 blocks. A person who tuned out to be a life long friend, as well as godmother to both my children, invited my husband and I to join her family for dinner.
On her table were gorgeous goblets filled with cranberry parfait!
As time passed, a French Christmas treat soon became a Thanksgiving tradition in Iowa. She passed it to her daughter who passed it to me.
My family has loved it ever since.
So to those of you who asked again for this recipe:
whipped cream added.
Whip heavy cream and add a bit of vanilla and a bit of powdered sugar.
(No cool-whip please!)
Mix about half cranberry mixture and half whipped cream in a separate bowl. Then spoon into each goblet. You can also invent different ways to layer the mixture! Serve immediately or refrigerate.
The fruit mixture can be made days ahead and refrigerated.Mix with the whipped cream at the last moment. My family likes this a bit on the tart side, so play with the flavors.
It is a beautiful light pink delight! Taking the que from my dear friend I always place these goblets on the table as part of the setting, even though it is very much a parfait dessert!
Giving thanks from my heart,
Interior Designer/Phelans Interiors