2 1/2 c Sugar
1 ts Chopped lemon zest
3/4 c Water
2 1/4 lb Fresh cranberries
1/2 ts Vanilla
10 Inch sweet pastry crust,
-docked and totally, blind
-baked
1 c Whipped cream
Sprigs of mint
Chopped lemon zest
Powdered sugar
Combine the sugar, lemon zest, and water. Bring to a boil and cook for 5
minutes. Add the cranberries and cook for 10 minutes. Using a slotted spoon
remove the cranberries and reduce the syrup by half. Add vanilla. Pour the
syrup over the berries and allow to cool. Fold in the whipped cream and
fill the pastry crust. Chill completely. Garnish with mint, lemon zest, and
powdered sugar.
Yield: 8-10 servings
Yields
1 Servings
