Ingredients for Extreme Cranberry Mousse
- Cranberry Juice Cocktail
- Cranberry Jell O Gelatin
- ¼ cup granulated sugar
- 1 (14-ounce) can Jellied Cranberry Sauce
- ½ cup fresh cranberries, chopped
- Frozen Whipped Topping
- Cool Whip
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How to Make Extreme Cranberry Mousse
- Prepare your desired serving dishes: tall dessert glasses, a large graham cracker crust, or individual tart shells lined with graham cracker crust.
- In a medium saucepan, heat 1 ½ cups Ocean Spray cranberry juice cocktail over medium heat until gently simmering. Do not boil.
- Remove from heat. Add one 3-ounce package cranberry gelatin and ½ of a 3-ounce package raspberry gelatin (optional), along with ¼ cup granulated sugar. Stir vigorously with a whisk until the gelatin is completely dissolved and no granules remain.
- In a large bowl, whisk 1 (14-ounce) can jellied cranberry sauce until completely smooth and lump-free.
- Gently whisk the gelatin mixture from step 3 into the cranberry sauce. Add ½ cup fresh cranberries, chopped, and whisk until thoroughly combined.
- Refrigerate the mixture until it begins to thicken, but is still pourable (about 1-2 hours).
- Gently fold in 2 cups of whipped cream or Cool Whip using a spatula until evenly distributed. Do not overmix.
- Spoon the mousse into your prepared serving dishes.
- Refrigerate for at least 4 hours, or preferably overnight, until the mousse is completely set.
- Before serving, top with a dollop of whipped cream or Cool Whip and garnish with fresh cranberries (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
177g
Fat
23g
Carbs
15g
