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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
tablespoon unflavored gelatin
pound fresh cranberries - washed and picked over
cup fresh orange juice (about 1 1/2 oranges)
cup Triple Sec
cup granulate sugar - separated
tablespoons fresh orange zest
teaspoon ground ginger
cups whipping cream
- Reserve a few cranberries for garnish.
- Sprinkle gelatin on 1/4 cup Triple Sec and allow to bloom (dissolve).
- 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.
- Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down - about 15 minutes.
- Remove from heat and stir in gelatin mixture. Transfer to a food processor or blender and process until smooth. Cool.
- Force cranberry mixture through a sieve, discarding solids.
- 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.
- Combine cranberry mixture with egg mixture.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert