Cranberry Mousse Recipes Recipe Fo Recipe Fo

FAVORITE CRANBERRY MOUSSE

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.

CRANBERRY MOUSSE

Steps:

• Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.

CRANBERRY MOUSSE

Steps:

• In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

CRANBERRY ORANGE MOUSSE

Steps:

• Chill a decorative glass bowl or 6 stemmed glasses.
• Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
• Stir in zest, juice and liqueur and rub through a strainer to remove skins.
• Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

CRANBERRY MOUSSE

Steps:

• In a saucepan, heat cranberry juice cocktail to boiling.
• Remove from heat.
• Stir in raspberry jello until dissolved.
• Stir in cranberry sauce.
• Chill until mixture is thickened.
• Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
• Chill until firm.
• Garnish with additional whipped cream, if desired.

CRANBERRY MOUSSE

Steps:

• Heat cranberry juice cocktail to boiling in a saucepan.
• Remove from heat.
• Stir in raspberry gelatin until dissolved.
• Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute.
• Stir into gelatin mixture.
• Chill until it begins to thicken, but not set.
• Gently mix in whipped topping, using a rubber scraper.
• Spoon into serving dishes or prepared pie shell.
• Chill until firm.
• Makes 8 servings.
• Per Serving: Calories 169, Fat Cal.
• 27, Protein 1gram, Carb.
• 34grams, Fat 3grams, Chol.
• 0mg, Sodium 29mg, Vit.
• C (12%DV).