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.
- 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
- Cook the cranberries in water (just cover) until they break open. Set aside in the refrigerator several hours or overnight, until they are cold.
- Put a large mixing bowl in the freezer.
- Soften the cream cheese.
- In a pitcher mix the concentrate with 1 1/2 cans water and the juice leftover from the cranberries.
- 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.
- Empty both packages jello into bowl. Boil 1 c. cranberry juice and 1/2 c. water. Add to jello. Let the jello melt.
- Mix 1/2 c. or so of the cooked cranberries with the cream cheese mixture,
- 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.
- 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
- In a small saucepan mix brown sugar, white sugar, 1 1/2 c. cranberry juice to the cornstarch mix.
- Over medium heat bring to a boil.
- Continue to boil until the glaze thickens.
- Remove from heat.
- Mix with cranberries and set aside.
- 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.