Dear Readers,

Keeping it short and sweet this year, as I’m on deadline (yes, even during the holidays). I wish you all the joy and blessings, and books to read—one of which will hopefully be my next one—in this season and in the new year.
I’ll leave you with one of my favorite holiday treats.

See the recipe below:

CRANBERRY CHEESECAKE

I make this every year around the holidays, and even people who normally refrain from eating cheesecake can’t resist. At my Christmas parties, it’s usually my most most-requested recipe. It’s also very festive and a nice way to round out the holiday “pie parade.”

¾ graham cracker crumbs
3 tablespoons melted butter
3 cups cranberry-juice cocktail
3 envelopes unflavored gelatin
2 cups heavy cream
4 8-ounce packages cream cheese, softened
4 teaspoons lemon juice
2 cups fresh or frozen cranberries

Prepare in advance:

• In 9-inch by 3-inch springform pan, mix graham cracker crumbs and butter; press mixture firmly to bottom of pan.

• In small saucepan sprinkle 2 envelopes of gelatin over 2 cups cranberry-juice cocktail. Cook over low heat, stirring until gelatin is dissolved. Set aside.

• In small bowl with mixer at medium speed, beat heavy cream until soft peaks form.

• In large bowl with mixer at medium speed, beat cream cheese and 1 cup of sugar until smooth. Gradually beat in gelatin mixture and lemon juice until well blended. Fold in whipped cream. Pour mixture into prepared pan. Refrigerate until set, about 4 hours.

• In 2-quart saucepan over high heat, heat cranberries, 1 cup sugar and ¾ cup cranberry-juice cocktail to boiling. Reduce heat to medium. Cook 5 minutes or until skins of berries pop, stirring occasionally.

• Meanwhile, in a measuring cup, sprinkle remaining gelatin over ¼ cup cranberry juice cocktail to soften. Stir gelatin mixture into cranberry mixture until gelatin is completely dissolved. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes. Spoon mixture over cream-cheese mixture. Refrigerate until cranberry mixture is set, about 1 hour.

To Serve:

Dip metal spatula in hot water to loosen edge of dessert from pan. Carefully remove sides of springform pan. Makes 16 servings.

Enjoy, and may your days be merry and bright!

Warmly,

Eileen