Favorite Cranberry Mousse Recipe

5 6 5
Favorite Cranberry Mousse Recipe
Favorite Cranberry Mousse Recipe photo by Taste of Home
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Favorite Cranberry Mousse Recipe

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5 6 5
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup cranberry juice
  • 1 package (3 ounces) cranberry or raspberry gelatin
  • 1 cup heavy whipping cream, whipped

Directions

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. Yield: 6 servings.
Originally published as Cranberry Mousse in Country December/January 2006 , p49

Nutritional Facts

3/4 cup: 316 calories, 15g fat (9g saturated fat), 54mg cholesterol, 64mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 2g protein.

  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup cranberry juice
  • 1 package (3 ounces) cranberry or raspberry gelatin
  • 1 cup heavy whipping cream, whipped
  1. 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.
  2. Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm. Yield: 6 servings.
Originally published as Cranberry Mousse in Country December/January 2006 , p49

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Reviews forFavorite Cranberry Mousse

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crankyankee User ID: 7233510 81788
Reviewed Sep. 8, 2013

"fantastic and flavorfull"

MY REVIEW
MrsMalone User ID: 2513523 65505
Reviewed Nov. 26, 2010

"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."

MY REVIEW
apackage User ID: 4551204 132583
Reviewed Nov. 6, 2009

"Really yummy. I used real heavy cream, and when I doubled the recipe I used one envelope raspberry and one black cherry gelatin."

MY REVIEW
joyriver User ID: 3203363 147777
Reviewed Dec. 22, 2008

"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."

MY REVIEW
SusanMarie1956 User ID: 2906299 154506
Reviewed Dec. 12, 2008

"Hi!

This sounds great... But do I really need to use HEAVY WHIPPING CREAM
~ Susan"

MY REVIEW
Aquarelle User ID: 985301 149415
Reviewed Dec. 30, 2007

"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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