Cranberry Raspberry Mousse
Recipe type: Dessert
Total time: 
Serves: 8
A light, fruity dessert that makes the perfect bright finish to any meal!
  • 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)
  1. 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.
  2. In small saucepan, sprinkle gelatin over ½ cup water; let stand until softened, about 5 minutes.
  3. While gelatin softens, purée cranberry mixture in food processor or blender until smooth. Press through fine sieve into large bowl to remove skins and seeds.
  4. Warm softened gelatin over low heat until dissolved, about 1 minute, then stir into cranberry mixture.
  5. 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.
  6. In a clean bowl, whip cream until it holds soft peaks.
  7. 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.
Make-ahead: Refrigerate for up to 24 hours.
Recipe by Hidden Ponies at