Eggnog Whipped Cream
In a large bowl, quickly dissolve powdered gelatin in water using a whisk. Add Cucina Antica Cranberry Sauce and red wine and combine well. Stir in fresh raspberries. Pour fruit mix into four 8 oz. tumblers, filling each glass about halfway. Refrigerate for 8 hours.
Meanwhile, combine all whipped cream ingredients in a large bowl. Beat with an electric mixer on high speed until stiff peaks begin to form. Add extra of any of the ingredients for stronger flavor, or thicker or less thick cream. Cover and refrigerate.
When gelatin is set, but still a little moist to the touch, remove from refrigerator and top with eggnog whipped cream. Serve with sugar cookies and fresh cranberries to garnish.
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