CRANBERRY MOUSSE
Crimson-colored mousse is a tart, refreshing end to many meals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 5
Steps:
- In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 45 g, TransFat 0 g
FAVORITE CRANBERRY MOUSSE
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.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 316 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 64mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY MOUSSE TORTE
Pair cranberries with chocolate, plus just a hint of orange, in this luscious cranberry mousse. Betty Crocker fudge brownie mix helps make an easy, chocolatey crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
- Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
- Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
- To serve, spoon sauce over each serving of torte.
Nutrition Facts : Calories 460, Carbohydrate 69 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 57 g, TransFat 0 g
FLUFFY CRANBERRY MOUSSE
This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. -Helen Clement, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ORANGE MOUSSE
Provided by Food Network
Number Of Ingredients 6
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.
CRANBERRY MOUSSE
Thanksgiving and Christmas just wouldn't be the same for us without lots of cranberry dishes. I made this for Thanksgiving about 14 years ago for the first time and it's been in demand for every family Thanksgiving gathering since. Hope you enjoy it as much as we do!
Provided by Cindy Lynn
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, heat cranberry juice cocktail to boiling.
- Remove from heat.
- Stir in raspberry jello until dissolved.
- Stir in cranberry sauce.
- Chill until mixture is thickened.
- Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
- Chill until firm.
- Garnish with additional whipped cream, if desired.
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
EXTREME CRANBERRY MOUSSE
This makes a wonderful make-ahead holiday dessert that can be spooned into a prepared graham cracker crust, or into individual 3-inch tart shells lined with a graham cracker crust. I like to use half package each of the cranberry gelatin and the raspberry, it really gives the moussse a great flavor, but that is optional. I suggest to use only Ocean Spray Juice Cocktail and jellied cranberry sauce, I made this with alternative products and the taste was just not as good. If you are using tall thin dessert glasses you should get 7-8 but it will depend on the size of your serving glasses, so yield is only estimated. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Gelatin
Time 2h
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare tall dessert glasses.
- In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain.
- In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined.
- Place in refrigerator and chill until the mixture begines to thicken but is not completely set.
- Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined.
- Spoon the mixture between the serving glasses or prepared pie crust.
- Chill until completely set, then dollup Cool Whip or whipped cream on top.
- Delicious!
Nutrition Facts : Calories 233.3, Fat 5.6, SaturatedFat 4.7, Sodium 81.5, Carbohydrate 46.4, Fiber 0.8, Sugar 44.4, Protein 1.4
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