Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 2 tablespoons water
- 1/2 cup cranberry juice
Instructions
- In a saucepan, combine cranberries and sugar. Cook over medium heat until the cranberries burst and the mixture becomes syrupy.
- Cool the cranberry mixture, then puree it in a blender.
- In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes. Then heat gently until dissolved.
- In a mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Fold the cranberry puree and dissolved gelatin into the whipped cream until well combined.
- Divide the mixture into serving cups and chill until set, about 2 hours.
Notes
- For a sweeter mousse, adjust the sugar to taste.
- Garnish with additional whipped cream or fresh cranberries if desired.
- Make sure to fully dissolve the gelatin for even texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg