Ingredients for the mousse:
1 quart bottle cranberry juice (or cranraspberry)
4 envelopes of unflavored gelatin
2 cups, or more, heavy cream or plenty of thawed CoolWhip
and for the sauce:
1 10oz package of frozen sliced strawberries, thawed
1 12oz jar of strawberry or raspberry preserves
Stir the gelatin into 1 cup of the cranberry juice and set aside for now. Next,
in a 2-quart saucepan, heat to boiling 1 cup cranberry juice. Remove from heat.
Pour the gelatin mixture into the hot cranberry juice and stir. Add the remaining
cranberry juice and stir gently. Transfer the mixture into a bowl and put it
in the refrigerator until it starts to thicken (check it in half an hour or
so). When it has slightly thickened, fold in the whipped cream. Pour the mixture
into a 2-quart mold or bundt pan and chill in the refrigerator until firm.
In a bowl, mix the thawed strawberries with the preserves. Put this sauce in
the refrigerator until the mousse is ready.
When the mousse is firm, loosen it by running a dull knife around the edges
then dip the mold in lukewarm water for 5 seconds. Invert the mousse onto a
large plate and drizzle some of the sauce over it. Make sure the rest of the
sauce makes it to the table!