Vintage Cranberry Noel
Ingredients
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 teaspoon orange zest
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream cold
- 1½ cups crushed vanilla wafers or shortbread cookies
- 3 tablespoons unsalted butter melted
Instructions
- Cook cranberries, granulated sugar, and water over medium heat until berries burst and mixture thickens, about 8–10 minutes; stir in orange zest and cool completely.
- Mix crushed cookies with melted butter and press into the bottom of an 8×8-inch dish; chill briefly.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Spread half of the cream mixture over the cookie base.
- Spoon cooled cranberry mixture evenly on top.
- Spread remaining cream mixture over the cranberry layer.
- Cover and refrigerate until fully set.
Notes
Cool the cranberry layer completely before assembling.
Use full-fat cream cheese for best structure.
Chill thoroughly for clean slices and best flavor.
Store covered in the refrigerator for up to 3 days.