FAVORITE CRANBERRY MOUSSE
We live about 100 miles from Cape Cod, which is known for its cranberries. When we spent a weekend there, we toured the Cranberry World Visitors Center, which is where I found this recipe. When I made it for our fellowship group at church, everyone wanted the recipe. You'll be surprised it's so easy to make with just four ingredients.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken. , Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm.
Nutrition Facts : Calories 316 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 64mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CRANBERRY MOUSSE WITH FRESH WHIPPED CREAM
Light, sweet and refreshing, this Cranberry Mousse is a great Christmas dessert alternative from heavier options. With only 4 ingredients, it's so easy (and CHEAP) to make too.
Provided by Kimberly Stroh
Categories Recipes
Time 3h20m
Number Of Ingredients 5
Steps:
- In a large saucepan, bring the cranberry sauce and the juice to a boil. Cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken.
- Fold in the whipped cream Spoon into dessert dishes. Chill for 3-4 hours until firm. Optional: Top with more whipped cream, cranberry and mint leaf.
Nutrition Facts : Calories 232 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 18 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY CRANBERRY MOUSSE
This classic vintage recipe for Easy Cranberry Mousse will make anyone love cranberry. Sweet, with just the slightest bit of tartness, it's the perfect ending to any meal.
Provided by Nicole Cook | Daily Dish Recipes
Categories Desserts and Sweets
Time 1h20m
Number Of Ingredients 4
Steps:
- In a large pot on the stove, boil the cranberry sauce and the juice.
- Continue to boil while stirring until everything is smooth.
- Add the jello and stir again until smooth.
- Remove from stove and cool for about 5-10 minutes. Pour into a large bowl, and refrigerate for 1 hour.
- Fold in the whipped cream and serve.
CRANBERRY MOUSSE TORTE
Pair cranberries with chocolate, plus just a hint of orange, in this luscious cranberry mousse. Betty Crocker fudge brownie mix helps make an easy, chocolatey crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
- Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
- Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
- To serve, spoon sauce over each serving of torte.
Nutrition Facts : Calories 460, Carbohydrate 69 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 57 g, TransFat 0 g
CRANBERRY SALAD MOLD
"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.
Nutrition Facts :
CRANBERRY MOUSSE WITH RASPBERRY SAUCE
this is rose pink in color with a deep red accompanying sauce..it is elegant, serve a large number of people, can be made two days ahead in advance of serving..just the perfect company dessert
Provided by grandma2969
Categories Dessert
Time P1DT5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
- transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
- bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
- in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
- stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
- transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
- in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
- fold the whipped cream into the slightly thickened gelatin mixture --
- pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
- chill until firm -- about 4 hours or overnight.
- to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
- cover and refrigerate.
- when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
- serve with a lilttle raspberry spooned over each serving.
Nutrition Facts : Calories 233.6, Fat 0.1, Sodium 28.5, Carbohydrate 54.9, Fiber 1.9, Sugar 47.2, Protein 4.8
LAYERED LOW-FAT CRANBERRY MOUSSE MOLD
Impress Thanksgiving guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make this cranberry mousse mold!
Provided by My Food and Family
Categories Home
Time 5h5m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
- Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
- Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
- Unmold gelatin. Top with remaining COOL WHIP.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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