Easy Cranberry Mousse Recipes

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.

EASY CRANBERRY MOUSSE WITH FRESH WHIPPED CREAM

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.

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.

EASY CRANBERRY MOUSSE

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 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:

• 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).

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

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.