Lorraine D. Hebler

Holiday Cranberry Mousse

By Lorraine

Bring the beautiful jewel-tone colors of cranberries to your Thanksgiving table. Holiday Cranberry Mousse is light and fluffy and looks so pretty. It tastes yummy too!
Bring the beautiful jewel-tone colors of cranberries to your Thanksgiving or Christmas table. Holiday Cranberry Mousse is light and fluffy and looks so pretty. It tastes yummy too!

How to make Holiday Cranberry Mousse 

Begin by dissolving the gelatin in boiling water using a large bowl. Drain the pineapple, setting the pineapple aside and adding juice to gelatin. 

Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens.

Fold in sour cream, pineapple and pecans. 

 

Bring the beautiful jewel-tone colors of cranberries to your Thanksgiving table. Holiday Cranberry Mousse is light and fluffy and looks so pretty. It tastes yummy too!Stir until combined. 

 

Bring the beautiful jewel-tone colors of cranberries to your Thanksgiving table. Holiday Cranberry Mousse is light and fluffy and looks so pretty. It tastes yummy too!Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

 

Bring the beautiful jewel-tone colors of cranberries to your Thanksgiving or Christmas table. Holiday Cranberry Mousse is light and fluffy and looks so pretty. It tastes yummy too!

 

Holiday Cranberry Mousse Recipe

 
source: Taste of Home
INGREDIENTS:
  • 1 package (6 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1 can (20 ounces) crushed pineapple
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 2 cups (16 ounces) sour cream
  • 1/2 cup chopped pecans
 
DIRECTIONS:
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, peel 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.
 
Yield: 16-20 servings.
 
NOTE: I divided the mousse and poured into two molds measuring 6-inched across the top so I could place one at each end of the table.
 
 
You might also like…
Easy to prepare, Cranberry Apple Cake is a little like cake and a little like pie. Full of autumn fruit, brown sugar and cinnamon, it is a perfect dessert.
 

 
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Comments

  1. Dori says

    Hi! This recipe looks delicious! Must try! My sister is allergic to pineapple, what can I use to substitute the pineapple?

    Reply

    • Lorraine says

      Hi Dori,

      In discussing your question with Lorraine, we agreed that since the pineapple is such a major ingredient we wouldn’t know what to substitute. Sorry we couldn’t help.

      Regards, John

      Reply

  4. Suzanne says

    Lorraine that looks delicious! I am having an open house in December and I am going to make that! How lovely it will look on the table:-)
    Have a lovely Thanksgiving!
    Blessings,
    Suzanne

    Reply

  9. Ana Ricart says

    I like this recipe so much. It looks so easy. I have a gelatin mold. I hope to make it soon.

    Thanks for share it with us.

    Cecilia

    Reply

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