Colorful Cranberry Mousse Food

FAVORITE CRANBERRY MOUSSE

Steps:

• 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.

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

EASY CRANBERRY MOUSSE

Steps:

• In a large pot on the stove, boil the cranberry sauce and the juice.
• Continue to boil while stirring until everything is smooth.
• Add the jello and stir again until smooth.
• Remove from stove and cool for about 5-10 minutes. Pour into a large bowl, and refrigerate for 1 hour.
• Fold in the whipped cream and serve.

EASY CRANBERRY MOUSSE WITH FRESH WHIPPED CREAM

Steps:

• In a large saucepan, bring the cranberry sauce and the 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 until firm. Optional: Top with more whipped cream, cranberry and mint leaf.

CRANBERRY ORANGE MOUSSE

Steps:

• Chill a decorative glass bowl or 6 stemmed glasses.
• Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
• Stir in zest, juice and liqueur and rub through a strainer to remove skins.
• Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

CRANBERRY MOUSSE WITH RASPBERRY SAUCE

Steps:

• rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
• transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
• bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
• in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
• stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
• transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
• in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
• fold the whipped cream into the slightly thickened gelatin mixture --
• pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
• chill until firm -- about 4 hours or overnight.
• to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
• cover and refrigerate.
• when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
• serve with a lilttle raspberry spooned over each serving.