Cranberry Mousse

Cranberry Mousse

Fresh Whipped Cranberry Mousse

I can’t believe that Thanksgiving is in 4 days. Apart from my turkey, I have given absolutely no thought as to what I am going to make. I have however, planned out my Black Friday shopping list. Now we just have to figure out who goes where.

Cranberry Mousse

So as you can see, I have finally moved on from pumpkin. Now it’s cranberries baby!! I love the vibrant pink color that comes from cranberries.

If you are not a fan of cranberry sauce, you need to try this Cranberry Mousse. It is perfect for those folks who do not like overly sweet treats. This mousse is slightly tart, perfectly sweet and totally creamy. It is really easy to make and can be made 2 days ahead of time.

Cranberry Mousse with Sugar Coated Cranberry Garnish

I made this recipe twice. The first time it was late and I had had a verrrry long day. Instead of whipping the cream and folding the cranberry sauce into it, I just added the cream to the cranberry sauce while cooking it. The result-cranberry pudding. It was seriously delicious and my husband and kids literally wiped the bowl clean.

Cranberry Mousse

Cranberry Mousse

Cranberry Mousse

Ingredients

  • 1 bag fresh cranberries
  • 2 cups sugar
  • 1/4 c orange juice
  • 2 cups whipping cream
  • 1 1/2 tsp gelatin
  • 1 tbsp orange zest

Instructions

  1. In a saucepan combine 1 bag of fresh, rinsed cranberries.
  2. Add sugar and orange juice.
  3. Cook on medium heat for about 30 minutes.
  4. Once berries have started to pop, pour the mixture into a blender and blend on high until smooth.
  5. Pour back into the pan and add 1 and 1/2 tsp gelatin.
  6. Cook on medium low heat until the mixture coats the back of the spoon, about 15 minutes.
  7. Remove from heat and cool until room temperature.
  8. Once at room temp, refrigerate for 1 hour.
  9. Beat whipping cream on high until stiff peaks form.
  10. Fold in orange zest and cranberry sauce.
  11. If serving that day, pour into serving cups and refrigerate until serving.
  12. If making in advance, pour mousse into a tupperware with lid and refrigerate until serving.
  13. Garnish with whipped cream, orange peel and cranberries.
http://theseasidebaker.com/cranberry-mouse/

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9 Responses to Cranberry Mousse

  1. Elizabeth @ SugarHero.com November 24, 2013 at 3:56 pm #

    This sounds delicious! I’m on a mousse kick lately, and I will NEVER say no to a good cranberry dessert. I also love that it can be a pudding if you change the method–that’s a genius recipe right there!

    • theseasidebaker November 26, 2013 at 6:20 am #

      I know your mint mousse had me drooling through the screen!

  2. Cathy @ ShePaused4Thought November 24, 2013 at 5:43 pm #

    WOW for both recipes. I love the color of the cranberry pudding. I am going to try this one.

    • theseasidebaker November 26, 2013 at 6:18 am #

      Thanks Cathy! Let me know how you like it. The pudding is a bit tart, but so refreshing!

  3. Dawn November 25, 2013 at 12:30 pm #

    Both desserts look amazing! How many people does each recipe serve? Happy Thanksgiving!

    • theseasidebaker November 26, 2013 at 6:17 am #

      Hi Dawn! This recipe made about 6 cups of mousse. Thanks for stoping by!

  4. Lorraine January 7, 2014 at 5:44 pm #

    Hi Jackie, l love cranberries and mousse! Can you tell me how many ounces of cranberry you use? I buy large bags, 2 pounds each, and I KNOW that’s way too many berries! Thank you and I hope you’ve recovered from the holidays and the break in, so sorry to read about it. Your bog/site is just wonderful!
    N.Y. Lorraine

    • theseasidebaker January 9, 2014 at 6:02 pm #

      Hi Lorraine!!! I used the 1 (small) pound bags. Hope you were in California for the Polar Vortex!!

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