1 tsp. unflavored gelatin
1 c. whipping cream
1/2 c. sugar
1 1/2 tsp. vanilla
8 oz. sour cream
1 recipe Crimson Sauce

In a small saucepan, soften gelatin in 3/4 cup cold water; heat until gelatin dissolves. Cool. In a large mixer bowl, beat together cream, sugar, and vanilla until peaks form. DO NOT OVERBEAT. Combine gelatin mixture and sour cream; mix well. Fold the sour cream mixture into whipped cream. Pour whipped mixture into stemmed glasses or dessert dishes. Chill. To serve, spoon some Crimson Sauce atop. Makes about 8 to 10 servings.

Crimson Sauce: Finely shred the peel from 1 medium orange to measure 4 teaspoons. Squeeze enough juice from orange to measure 1/4 cup. In saucepan, combine the orange peel and juice, 1 1/2 cups whole fresh cranberries, and 1 1/2 cups water. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 minutes more. Sieve sauce. Return to saucepan; add 1/2 cup sugar and 1/2 cup additional fresh cranberries. Cook 5 minutes or until skins pop. Cool, cover, and chill. Makes 1 cup sauce.