CRANBERRY MOUSSE
Crimson-colored mousse is a tart, refreshing end to many meals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 45 g, TransFat 0 g
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.
CRANBERRY ORANGE MOUSSE
Provided by Food Network
Number Of Ingredients 6
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.
QUICK CRANBERRY MOUSSE
-Taste of Home Cooking School
Provided by Taste of Home
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a saucepan, bring cranberry juice to a boil over medium heat. Remove from the heat; add gelatin, stirring until gelatin is dissolved. Transfer to a small bowl; set aside., Place cranberry sauce in another small bowl, beat for 1 minute. Stir into gelatin mixture. Refrigerate until partially set. Gently stir in whipped topping. Spoon into dessert dishes. Refrigerate until firm.
Nutrition Facts :
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY MOUSSE
Thanksgiving and Christmas just wouldn't be the same for us without lots of cranberry dishes. I made this for Thanksgiving about 14 years ago for the first time and it's been in demand for every family Thanksgiving gathering since. Hope you enjoy it as much as we do!
Provided by Cindy Lynn
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
LAYERED CRANBERRY MOUSSE MOLD
Enjoy a double dose of cranberry with our Layered Cranberry Mousse Mold. This cranberry mousse mold combines gelatin, cranberry sauce and whipped topping.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
- Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 29 g, Protein 2 g
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
EXTREME CRANBERRY MOUSSE
This makes a wonderful make-ahead holiday dessert that can be spooned into a prepared graham cracker crust, or into individual 3-inch tart shells lined with a graham cracker crust. I like to use half package each of the cranberry gelatin and the raspberry, it really gives the moussse a great flavor, but that is optional. I suggest to use only Ocean Spray Juice Cocktail and jellied cranberry sauce, I made this with alternative products and the taste was just not as good. If you are using tall thin dessert glasses you should get 7-8 but it will depend on the size of your serving glasses, so yield is only estimated. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Gelatin
Time 2h
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare tall dessert glasses.
- In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain.
- In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined.
- Place in refrigerator and chill until the mixture begines to thicken but is not completely set.
- Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined.
- Spoon the mixture between the serving glasses or prepared pie crust.
- Chill until completely set, then dollup Cool Whip or whipped cream on top.
- Delicious!
Nutrition Facts : Calories 233.3, Fat 5.6, SaturatedFat 4.7, Sodium 81.5, Carbohydrate 46.4, Fiber 0.8, Sugar 44.4, Protein 1.4
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