Cranberry Mousse

Cranberry mousse is such a tasty treat, but I did not feel too guilty for eating it like I would if I ate a piece of pie or cake. It is slightly tart, sweet and creamy, such a good combination for a dessert.

Cranberry Mousse

Ingredients:

• 12 ounces fresh cranberries, rinsed
• 2 cups granulated sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1 1/2 teaspoons unflavored gelatin
• 2 cups heavy whipping cream

Directions:

1. In a medium saucepan, combine the cranberries, sugar, orange juice and orange zest.
2. Cook on medium heat, about 10 minutes or until the cranberries are softened and have popped.
3. Carefully transfer the mixture to a blender and blend on high until smooth, or use an immersion blender to blend until smooth.
4. Transfer the mixture back into the saucepan and sprinkle the gelatin over top.
5. Cook over medium-low heat, stirring very often, until the mixture thickens enough to coat the back of a spoon, about 15 minutes.
6. Remove from the heat and allow to cool to room temperature.
7. Once cooled to room temperature, refrigerate for 1 hour.
8. In a large bowl beat the heavy whipping cream until stiff peaks form.
9. Fold in the cranberry sauce until mixed.
10. Refrigerate until ready to serve.

Enjoy!!!
*Adapted from The Seaside Baker.