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.
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.
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.
- 1 bag fresh cranberries
- 2 cups sugar
- ¼ c orange juice
- 2 cups whipping cream
- 1 ½ teaspoon gelatin
- 1 tablespoon orange zest
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In a saucepan combine 1 bag of fresh, rinsed cranberries.
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Add sugar and orange juice.
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Cook on medium heat for about 30 minutes.
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Once berries have started to pop, pour the mixture into a blender and blend on high until smooth.
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Pour back into the pan and add 1 and ½ teaspoon gelatin.
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Cook on medium low heat until the mixture coats the back of the spoon, about 15 minutes.
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Remove from heat and cool until room temperature.
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Once at room temp, refrigerate for 1 hour.
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Beat whipping cream on high until stiff peaks form.
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Fold in orange zest and cranberry sauce.
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If serving that day, pour into serving cups and refrigerate until serving.
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If making in advance, pour mousse into a tupperware with lid and refrigerate until serving.
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Garnish with whipped cream, orange peel and cranberries.
Elizabeth @ SugarHero.com
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
I know your mint mousse had me drooling through the screen!
Cathy @ ShePaused4Thought
WOW for both recipes. I love the color of the cranberry pudding. I am going to try this one.
theseasidebaker
Thanks Cathy! Let me know how you like it. The pudding is a bit tart, but so refreshing!
Dawn
Both desserts look amazing! How many people does each recipe serve? Happy Thanksgiving!
theseasidebaker
Hi Dawn! This recipe made about 6 cups of mousse. Thanks for stoping by!
Lorraine
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
Hi Lorraine!!! I used the 1 (small) pound bags. Hope you were in California for the Polar Vortex!!
Judy
Just made this as a mousse and served to 8 other people, men and women. All said it was very good! This is a keeper. My bag of cranberries (a name brand) was 12 oz, not a one pound bag, so that is what I used. I did not have orange zest so I used 3 drops of wild orange essential oil. I wonder what it would taste like to fold in some fresh blueberries.