Ingredients

3 cups fresh or frozen cranberries
1 cup confectioners’ sugar
¾ cup cranberry-raspberry juice cocktail
1/8 teaspoon apple pie spice
½ (8-ounce) package cream cheese, softened
2 tablespoons granulated sugar
1 vanilla bean, split lengthwise
1 cup heavy whipping cream, divided
6 Basic Shortcakes, split

Directions

1. In a small saucepan, combine cranberries, confectioners’ sugar, cranberry-raspberry juice cocktail, and apple pie spice. Bring to a boil; reduce heat, and simmer for 10 minutes or until berries burst and mixture thickens slightly. Remove from heat.
2. In a medium bowl, combine cream cheese and granulated sugar. Scrape seeds from vanilla bean into cream cheese mixture. Beat at medium speed with a mixer until smooth. Add ½ cup cream; beat for 2 minutes or until smooth. Add remaining ½ cup cream; beat until smooth and stiff peaks form. Cover and chill up to 1 hour.
3. Divide cranberry mixture among bottom halves of shortcakes. Top with cream cheese mixture and top halves of shortcakes. Serve immediately.

Recipe Courtesy of Cooking with Paula Deen Magazine