Pink Chantilly with Cranberries - 150 Best Desserts in a Jar Cookbook Review

Recently, I received a copy of 150 Best Desserts in a Jar by Andrea Jourdan to review from Robert Rose.  I was super excited to check out this book, as I have seen a growing trend of jar desserts all around, and have really wanted to try some out!  I've been keeping my eye for for some good deals on mason jars...I don't can or make jam (at least not yet...) so if my trips to garage sales, etc don't come through  then I might have to raid my Grandparents' pantry ;-)

There is a fantastic variety of recipes in Jourdan's book - everything from warmed to freezer desserts.  And I am so inspired!  I have my eye on several recipes to sample, such as the Nutmeg-Spiked Peach and Blueberry Cobbler (I love love love peaches and blueberries), Blackberry Bread Pudding, Chocolate Gingerbread, and the Cold Strawberry Orange Soup.  I think my hubby (who loves all things Banana flavoured) would like the Banana Pudding with Salted Caramel Sauce and the Grilled Banana and Whisky Sauce.

Here is the recipe that I decided to try first!

Pink Chantilly with Cranberries

Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries.

•           Four 8-ounce (250 mL) tall jars

•           Blender

•           Fine-mesh sieve

•           Electric mixer

1 1⁄2 cups raspberries, fresh or frozen (375 mL)

3 tablespoons confectioner’s (icing) sugar (45 mL)

2 cups frozen cranberries, thawed (500 mL)

1⁄2 cup maple syrup (see Tips below) (250 mL)

1 1⁄2 cups heavy or whipping (35%) cream (375 mL)

1 tablespoon granulated sugar (15 mL)

1 teaspoon vanilla extract (5 mL)

1⁄2 cup cranberry juice (125 mL)

Mint leaves

1. In blender, purée raspberries and confectioner’s sugar. Transfer to a fine-mesh sieve placed over a bowl and press mixture through. Discard seeds and set raspberry purée aside.

2. In a saucepan over medium heat, cook cranberries and maple syrup, stirring often, for 15 minutes. Remove from heat and set aside to cool.

3. In a large bowl, using electric mixer at high speed, whip cream, granulated sugar and vanilla until soft peaks begin to form. Beating constantly, slowly add cranberry juice and half the raspberry purée.

4.Spoon remaining raspberry purée into jars, dividing equally. Top with whipped cream mixture, dividing equally. Refrigerate for up to 30 minutes.

5. When you’re ready to serve, remove jars from refrigerator and top with cooked cranberries. Using a long spoon, mix delicately. Garnish with mint leaves and serve immediately.

Makes 4 servings 

Tips

Make sure to use real maple syrup. Maple-flavored and other table syrups contain a lot of granulated sugar or corn syrup and do not cook the same way. It’s worth every penny to get the real thing.

Make this recipe just before dinner for a quick and happy treat.

VERDICT:
What a nice, light and tasty treat!  We thought this was perfect after our "heavy" meal of spicy ribs, baked potatoes and such.  And this would be great for a summer treat and for a dinner party.  3 out of 4 loved it (only the oldest son didn't, but he doesn't like anything with whipping cream...though credit to him, he did try it!).  I look forward to making this again!

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 www.robertrose.ca May not be reprinted without publisher permission.