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Cranberry Cream Topping


1 cup Heavy cream
1 tablespoon Lemon juice
1/2 cup Powdered sugar
1 cup Jellied cranberry sauce Crushed with a fork

Whip cream stiff. fold in lemon juice. Lightly fold in cranberry sauce and powder sugar. Serve as topping for hot gingerbread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.