Instructables

Cranberry Mousse

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Picture of Cranberry Mousse
This chilled cranberry mousse recipe is sweet, creamy, and perfectly tart. Known in my family as the "frozen pink stuff," it makes an annual appearance at our Christmas dinner. It takes hardly any time to whip up, and will be the perfect addition to any holiday gathering this season. 

So give it a try, and let me know what you think!
 
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Step 1: Ingredients

Picture of Ingredients
You will need: 
  • 24 oz of fresh cranberries (2 bags)
  • 3 cups superfine sugar
  • 3 cups heavy cream
  • 6 egg whites
Hardware: 
  • heavy saucepan
  • rubber spatula
  • wooden spoon
  • large mixing bowls
  • fine-mesh strainer
  • kitchen aid (or other mixer) with whisk attachment

Step 2: Cook Cranberries - POP!

Rinse cranberries and remove any stems.

In a large, heavy saucepan, combine your cranberries and sugar. 

Cook over medium heat for about 15 minutes, stirring constantly, until cranberries pop and liquify. They should easily squish when you push them up against the pot with your spoon.  Remove from heat.

Step 3: Strain

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While the cranberries are still warm, strain them to remove the skins. Place your strainer over a bowl. Spoon small portions of the cranberries into the strainer. With a wooden spoon, stir and firmly press mixture against the mesh until only the cranberry skins remain. This will take a little bit of muscle, but if you don't mush the berries for all they're worth, you'll loose a lot of the tart flavor. Discard the skins, and continue until all the cranberries are drained. 

Set strained mixture aside to cool completely. This portion of the recipe can be done in advance.

When ready to assemble, transfer these strained cranberries into a very large bowl, and set aside.


Optional: If you're a fan of that very tart cranberry taste, take some (or all) of your cooked cranberries and place in a blender. Pulse until they liquify, and add to the rest of your strained cranberries to cool.

Step 4: Cream

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Using your electric mixer at high speed, whip the heavy cream until stiff, and fold gently into the strained cranberries.

Thoroughly rinse and dry mixing bowl and whisk/beaters.
PitStoP1 year ago
I never ate fresh cranberries, and this looks good to eat. Does the fresh cranberries has that bitter taste like in the juice? Looks yummy Kaz =)
waggy101 PitStoP2 months ago

fresh cranberries are more bitter than cranberry juce but, it tastes wonderful in many foods like muffins and cranberry mousse!

Jennyli19909 months ago
This looks like delicious!