Tasty Tuesday: Cranberry Mousse - For the Joy of Life.

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Tasty Tuesday: Cranberry Mousse


Can you believe how fast this holiday season is already going by??
I mean, it'll be Thanksgiving before we know it and suddenly it'll be Christmas Day, then we'll all be making New Year's resolutions.
How does time go by so quickly?
Let's go back to thinking about Thanksgiving for this post though.
I'm all about traditional sides for the Thanksgiving meal, but it can be fun to try something new every now and again.
I want to make fun sides for my family that they look forward to each year.
I made some cupcakes for an event recently and new I wanted a hint of cranberry in one of the flavors.
Cranberry can be a really strong flavor that usually is an acquired taste. 
That gave me the idea to try to sweeten up the cranberries and make it into a mousse!
I've made a few different flavors of mousse before, but never cranberry. 
So, it was definitely a trial and error process but I was very pleased with how it turned out!
I seriously ate a small bowl of it plain, by myself ha!
I was thinking this would be a really fun Thanksgiving side.
Especially for those that don't love the taste of cranberries.
It's light and fluffy and makes that strong cranberry flavor a little less intense. 
And it's great in cupcakes ;)


Ingredients:

1 bag fresh cranberries
2 cups sugar
1/4 c orange juice
2 cups whipping cream
1 1/2 tsp gelatin



Directions:

1) In a pot combine 1 bag of fresh cranberries, sugar, and orange juice
2) Cook on medium heat for about 30 minutes or until the cranberries begin to "pop"pour the mixture 3) Scoop that mixture into a blender and blend on high speed until smooth. Then return it right back to the same pot and add in 1 and 1/2 tsp of gelatin.
4) Cook that on medium low heat for about 15 minutes give or take. Try to watch for a change in consistency and stir occasionally
5) Remove the mixture from heat and cool until just about room temperature. To speed up this process you can stir it a bit and release the warm air.
6) Once it has reached room temperature stick it in a large bowl and refrigerate it for about 1 hour or until cooled.
7) Beat your cream on high until stiff peaks form. Fold your cooled cranberry sauce into the whipped cream with a rubber spatula. And ta-da! You have yourself delicious cranberry mousse!



This mousse holds up well in the fridge for a few days as long as stored in an airtight tupperware container. 
As I said before, it was awesome in cupcakes but was really good by itself too!
Let me know if you tried this as a Thanksgiving side this year!
But I also want to know what is on your Thanksgiving menu this year!

All my love,
Aleigh Joy

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