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cranberry sauce |
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Place alternating layers into 6 glasses of 275ml capacity, finishing with a layer of sauce. |
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250g fresh cranberries |
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Bring to boil over moderate heat, turn heat down, simmer 5 minutes or until berries have burst. |
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mix, cool, refrigerate an hour or more. |
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2 large oranges' juice |
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juices |
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simmer gently until sauce has thickened |
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2 tablespoons water |
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110g castor sugar |
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cheesecake |
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50g castor sugar |
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beat |
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fold together, chill |
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350g full fat cream cheese |
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510ml double cream |
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softly whip |
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vanilla essence |
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