Make Ahead

Cranberry Mousse

November  7, 2010
Author Notes

A few years back I was preparing a Thanksgiving dinner and as usual it didn't involve turkey, dressing, or gravy. It may have been a rack of lamb or roast pheasant, I don't recall, but I always try to make some nod at tradition on T'day and on this particular occasion came up with the idea of a cranberry mousse. —Kevin

  • Serves 6
  • 1 tablespoon unflavored gelatin
  • 1 pound fresh cranberries - washed and picked over
  • 1/2 cup fresh orange juice (about 1 1/2 oranges)
  • 1/2 cup Triple Sec
  • 1 cup granulate sugar - separated
  • 2 tablespoons fresh orange zest
  • 1/2 teaspoon ground ginger
  • 3 egg yolks
  • 2 cups whipping cream
In This Recipe
  1. Reserve a few cranberries for garnish.
  2. Sprinkle gelatin on 1/4 cup Triple Sec and allow to bloom (dissolve).
  3. Place cranberries in a large sauce pan with orange juice, 1/4 cup Triple Sec, 1/2 cup sugar, orange zest, and ginger over medium-high heat and bring to a boil.
  4. Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down - about 15 minutes.
  5. Remove from heat and stir in gelatin mixture. Transfer to a food processor or blender and process until smooth. Cool.
  6. Force cranberry mixture through a sieve, discarding solids.
  7. In the top of a double boiler, beat the egg yolks with 1/4 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
  8. Combine cranberry mixture with egg mixture.
  9. In a large bowl, whip cream until stiff (gradually adding remaining 1/4 cup sugar) and stir 1/3 of whipped cream into cranberry mixture to lighten it. Then pour cranberry mixture into bowl with whipped cream and gently fold together.
  10. Cover and chill mousse for at least 4 hours. This can be done in the large bowl or in individual bowls or glasses. Serve garnished with additional whipped cream and a 2 or 3 cranberries.

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