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Favorite Cranberry Mousse Recipe

Favorite Cranberry Mousse Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling YIELD:6 servings


  • 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.

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.

Reviews for Favorite Cranberry Mousse

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Reviewed Sep. 8, 2013

"fantastic and flavorfull"

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."

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."

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."

Reviewed Dec. 12, 2008


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

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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