Cranberryraspberry Mousse Recipes

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.

CRANBERRY-RASPBERRY DESSERT SAUCE

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

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.

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.

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.

CRAN-RASPBERRY PIE

Steps:

• In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRANBERRY MOUSSE

Steps:

• Heat cranberry juice cocktail to boiling in a saucepan.
• Remove from heat.
• Stir in raspberry gelatin until dissolved.
• Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute.
• Stir into gelatin mixture.
• Chill until it begins to thicken, but not set.
• Gently mix in whipped topping, using a rubber scraper.
• Spoon into serving dishes or prepared pie shell.
• Chill until firm.
• Makes 8 servings.
• Per Serving: Calories 169, Fat Cal.
• 27, Protein 1gram, Carb.
• 34grams, Fat 3grams, Chol.
• 0mg, Sodium 29mg, Vit.
• C (12%DV).

CRANBERRY-RASPBERRY SAUCE

Steps:

• In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
• Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

FLUFFY RASPBERRY MOUSSE

Steps:

• In a saucepan combine 1 1/2 cups raspberries and sugar.
• Heat and stir over medium heat until turn to liquid.
• Stir in gelatin.
• Remove from heat and scrape into a large bowl.
• Let cool for 5 minutes.
• Remove chilled whipped cream from refrigerator.
• Mix 1 cup of whipped cream into raspberry mixture until well combined.
• Fold in remaining whipped cream.