Cranberry dessert

Grate the zest with lemons. Cut 1 lemon in half and squeeze the juice into a pan, leaving 1 1/2 Ingredients:

• lemon - 2 pieces
• orange навель - 1 piece
• fresh cranberries - 700 Grams
• sugar - 5 1/2 cups
• Ricotta cheese - 900 Grams

Instructions

Grate the zest with lemons. Cut 1 lemon in half and squeeze the juice into a saucepan, leaving 1 1/2 lemons for another use. Peel the orange peel and cut in half. Put the crusts on the frying pan, squeeze the juice out of half an orange, leave the remaining half for another use. Add cranberries and 1 1/2 cups of sugar, cook, stirring until the sugar dissolves. Cook until the cranberries become soft, about 15 minutes. Let cool, then put the compote in the refrigerator for 1 hour (or overnight). Mix the cheese with the remaining 3 tablespoons of sugar and lemon zest. Remove the orange peel from the compote and discard. Set aside a few cranberries for a side dish. Prepare 4 cups. Put 1/4 of cheese, 1/4 cup of compote into each cup, and then 1/4 cup of cheese mixture with sugar and lemon zest. Garnish with berries and cranberries.

Servings: 4