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It’s that time of year: Fresh Cranberries! They are by far my favorite. And currently, I am in love with mousses because they make my sweet tooth happy with minimal calories and I can come up with tons of flavors.

After mixing and before refrigeration

  • 1 pkg fresh cranberries
  • 2 pkg cranberry jello or 1 pkg cranberry and 1 a fruit of your choice
  • 20 oz (2 1/2 pkg) cream cheese
  • 2 1/2 c. whipping cream
  • 12 oz can cranberry juice concentrate
  • Juice leftover from cooking cranberries
  • 1 T. orange extract (optional)
  • 1/2 c. brown sugar
  • 1/4 c. white sugar
  • 1/4 c. corn starch

    This is how it looked scooped out of the bigger serving dish.

  1. Cook the cranberries in water (just cover) until they break open. Set aside in the refrigerator several hours or overnight, until they are cold.
  2. Put a large mixing bowl in the freezer.
  3. Soften the cream cheese.
  4. In a pitcher mix the concentrate with 1 1/2 cans water and the juice leftover from the cranberries.
  5. Get the mixing bowl out of the freezer. Put the cream cheese and jello mix together. Add whipping cream. Add 2 1/2 c. juice. Add orange extract.  Mix until soft peaks form. If, after 7-8 minutes there are no peaks, trust it will set up.
  6. Empty both packages jello into bowl. Boil 1 c. cranberry juice and 1/2 c. water. Add to jello. Let the jello melt.
  7. Mix 1/2 c. or so of  the cooked cranberries with the cream cheese mixture,
  8. Add Jello mix. Because it is hot all the fluffiness you have created will disappear. It’s fine. Trust. (put in bowl in refrigerator to set. 3-4 hours.

Glaze

  1. In a small mixing bowl melt 1/4 c. cornstarch in 1/4 c. cranberry juice. When it’s melted put in saucepan. If it doesn’t all melt, filter out lump.s
  2. In a small saucepan mix brown sugar, white sugar, 1 1/2 c. cranberry juice to the cornstarch mix.
  3. Over medium heat bring to a boil.
  4. Continue to boil until the glaze thickens.
  5. Remove from heat.
  6. Mix with  cranberries and set aside.
  7. When it has cooled and the mousse has set, spoon on top of the mousse.

Note: For Thanksgiving I put some of this on the bottom of the serving dish.

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