Printable | Taste of Home

Cranberry Mousse

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple
1 can (16 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) sour cream
1/2 cup chopped pecans

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, peel and nutmeg. Chill until mixture

Printed from tasteofhome.com Sep 8, 2008

-----------------------Fold------------------------

Cranberry Mousse cont.

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.

Yield: 16-20 servings.