Best Cran Raspberry Mousse Recipes

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.

CRANBERRY/RASPBERRY MOUSSE

Steps:

• Drain thawed raspberries, reserving both the berries and the juice.
• Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
• Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
• Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.

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.

CRANBERRY MOUSSE

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.

CRANBERRY MOUSSE

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.

EXTREME CRANBERRY MOUSSE

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!

CRAN-RASPBERRY MOUSSE

Steps:

• Heat juice to boiling in medium saucepan.
• Dissolve gelatin in boiling juice. Whip sauce in small bowl until smooth and add to juice mixture.
• Chill mixture until slightly thickened. Fold in Cool Whip. Chill until firm- Approx.2-3 Hrs.
• This recipe can be easily doubled for a larger group!