Cranberry Mousse with Strawberry Sauce
Anita Donohoe

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!

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