A light, fruity dessert that makes the perfect bright finish to any meal!
Ingredients
2 cups frozen cranberries
2 cups frozen raspberries
1 cup granulated sugar
1 large strip orange zest (use a vegetable peeler)
2 tbsp orange juice
2 Tbsp water
1 pkg plain gelatin
1-1/2 cups whipping cream (35%) (we used lactose free)
Instructions
In saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and water to a boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.
In small saucepan, sprinkle gelatin over ½ cup water; let stand until softened, about 5 minutes.
Warm softened gelatin over low heat until dissolved, about 1 minute, then stir into cranberry mixture.
Place bowl with cranberry mixture in larger bowl of ice water to chill, stirring frequently, until cold and thickened till it holds peaks, about 5 minutes.
In a clean bowl, whip cream until it holds soft peaks.
Whisk one-quarter of the whipped cream into the cranberry mixture, then gently fold in the remaining whipped cream. Divide among 8 dessert dishes or ramekins. Cover and refrigerate until set, about 4 hours.
Notes
Make-ahead: Refrigerate for up to 24 hours.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/03/regional-canadian-food-cranberry-raspberry-mousse/