Best 9 Fluffy Cranberry Mousse Recipes

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth. Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
• In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
• Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon Sweetened Cranberries on top just before serving. Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings. Sweetened Cranberries
• In a medium skillet combine cranberries, sugar, and water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.

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.

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 MOUSSE

Steps:

• 1. Chill cranberry sauce for 1 hour or so. Place in blender with liqueur and whirl until smooth. Whip cream until stiff. Fold cranberry mixture into cream until well blended. Chill and serve. Makes 4-6 servings.

LAYERED CRANBERRY MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.

EASY CRANBERRY MOUSSE WITH FRESH WHIPPED CREAM

Steps:

• In a large saucepan, bring the cranberry sauce and the 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 until firm. Optional: Top with more whipped cream, cranberry and mint leaf.

CRANBERRY ORANGE MOUSSE

Steps:

• Chill a decorative glass bowl or 6 stemmed glasses.
• Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
• Stir in zest, juice and liqueur and rub through a strainer to remove skins.
• Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

CRANBERRY MOUSSE TORTE

Steps:

• Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
• Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
• Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
• To serve, spoon sauce over each serving of torte.