Cream filled Cranberries

This recipe was inspired by my dad's wonderful peanut butter filled dates he makes every Christmas.  He takes dates, splits them, fills them with peanut butter and rolls them in sugar. 

My cranberries are like that except Dad would never, ever make these.  Cranberries are his least favorite fruit.


Ingredients
  
1/2 cup heavy whipping cream
1/3 cup sugar plus 1/2 cup
1 cup of cranberries

Directions

Add 1/3 cup of sugar to the heavy cream and whisk until it forms stiff peaks.  Set aside.

Cranberries before sugar is added

Put the cranberries in a small saucepan and cover with water.  Bring the water to a boil.  As soon as it starts to boil, remove from heat, drain and rinse with cold water until the cranberries are cooled.  Make sure they are completely cooled or you could curdle your cream.

Make a slit in each cranberry the length of the berry.  Be careful not to cut all the way through.  Using a pastry bag and small to medium tip, fill each cranberry.  If you squeeze the ends together, they will open for you.

Cover a small dish with the sugar, drop the filled cranberries on it and roll in the sugar.  

Serve any remaining cream with the berries.