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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.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (3/4 cup) equals 316 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 64 mg sodium, 47 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cranberry Mousse in Country December/January 2006, p49
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Reviewed on Nov. 26, 2010 by MrsMalone
I don't care for cranberry sauce but my husband always wants something cranberry for our Thanksgiving dinner. I made this and it was is really yummy! I used cool whip instead of the whipping cream.
Reviewed on Nov. 06, 2009 by apackage
Really yummy. I used real heavy cream, and when I doubled the recipe I used one envelope raspberry and one black cherry gelatin.
Reviewed on Dec. 22, 2008 by joyriver
You can substitute Cool Whip for the whipped cream. Lite works just fine. Crushed pineapple adds a little more texture.I also will put cream cheese in half of it and layer it - very yummy.
Reviewed on Dec. 12, 2008 by SusanMarie1956
Hi!This sounds great... But do I really need to use HEAVY WHIPPING CREAM~ Susan
Hi!
This sounds great... But do I really need to use HEAVY WHIPPING CREAM
~ Susan
Reviewed on Dec. 30, 2007 by Aquarelle
My husband and daughter don't care for traditional cranberry sauce, but they think this recipe is A-OK. So this is what I make every Thanksgiving, but as a side dish, not a dessert.
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