by Eva on December 16, 2011
The December in Germany is a very special month, it is a time full of Christmas market visits, there you meet friends for one or actually some more cups of hot Gluehwein (mulled wine). For 24 days we open a small package from our Advent calendar and the four weeks before Christmas we have a nice Advent wreath with four candles on our table. Not to mention the cookies and sweets, plates with these goodies are everywhere, a trap for even the ones on a heathy diet.
Christmas eve is not only the end of the long christmas party marathon, it is also for nearly every German the most important holiday of the year.
It is the night you spend with your family: kids being anticipated and not able to sit still, you fight a battle in your kitchen but somehow you always win, the tree is finally up and decorated, the last gifts has to be wrapped (sad but true). We used to annoy my parents with ongoing asking: when is dinner gonna be ready? You can feel the rising tension…
Just before all hell breaks loose, the food is on the table, it’s the moment to celebrate. The grown ups clink their glasses and finally it’s the real Christmas eve.
Some families have a delicious German potato salad and Bockwurst (sausage) but my family always goes for a feast. We use to have lots to choose from and several kinds of everything: fish, meat, side dishes and gravy. I don’t think I ever managed to taste all of this!
After eating too much and we are barely able to move, it’s the time for unwrapping the gifts. Sounds like mission impossible? Watching the happy faces makes the previously gift hunting worth it, every year. Making wishes come true is even better than getting presents.
It’s time for dessert! Sometime we are still sitting on the floor under the Christmas tree, wrapping paper and gifts everywhere, talking, making jokes while eating a sweet goodness.
This christmassy cranberry fool is versatile like Christmas in our house in Germany: tart but also sweet, in a kind of chaotic order, full of color, creamy, fruity and crunchy. Gonna miss Christmas in Germany this year!
serves 4 (at least)
340 g / 12 ounce fresh cranberries
100 g / 1/2 cup sugar
1/2 – 1 teaspoon ground cinnamon
200 g / 3/4 cup + 1 tablespoon chilled heavy whipping cream
65 g / 1/3 cup sugar
1/2 teaspoon pure vanilla extract
250 g / 1 cup greek yoghurt
125 g / 4.4 ounce butter shortbread
Add the washed (wet) cranberries and 100 g / 1/2 cup sugar to a medium saucepan. Bring to a gentle simmer and cook uncovered, stirring occasionally, over medium / low heat. After 7-10 minutes the cranberries should have popped open, then remove from heat and let cool.
The cranberries thickens even more than cool. Puree with a hand held blender or food processor and add 1/2 teaspoon ground cinnamon, taste and add more if you like. It should taste tart with a noticeable cinnamon aroma. Cover and refrigerate (this can be made one day ahead).
Crumble the cookies into small bites and make sure to reserve some cookies for the decoration and set aside.
Combine whipping cream and sugar in mixing bowl. Whip to soft peaks then add vanilla extract and continue to whip stiff peaks (do not over beat!). Gently fold in the greek yoghurt. Refrigerate until needed.
In dessert bowls or glasses (whiskey glasses works well) alternate the cream mixture, cranberries and cookie crumbles. Top with the reserved cookies and refrigerate for up to 3 hours or serve immediately.