Cranberry-Raspberry Mousse

by Susan Hanna

If you are looking for an easy, make-ahead, refreshing and light dessert for New Year’s, try this cranberry-raspberry mousse from Canadian Living. Simmer the berries with sugar and orange peel until the cranberries have popped, then puree and strain the mixture through a sieve to remove the seeds. Meanwhile, prepare the gelatin and combine it with the berry mixture. Fold in whipped cream, chill for 4 hours and serve!

Avoiding Additives and Preservatives

Knox gelatin is preservative-free. Use pure orange juice and whipping cream with no preservatives. For more recipes using all-natural ingredients, visit Eye For A Recipe.

Ingredients:

2 cups (500 ml) frozen cranberries

2 cups (500 ml) frozen raspberries

1 cup (250 ml) granulated sugar

1 strip orange zest

2 tbsp (30 ml) orange juice

1 pkg gelatin

1-1/2 cups (625 ml) whipping cream, (35%)

Preparation:

In saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and 2 tbsp (30 ml) water to boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.

In food processor or blender, purée cranberry mixture until smooth. Press through fine sieve into large bowl.

Meanwhile, in small saucepan, sprinkle gelatin over ½ (125 ml) cup water; let stand until softened, about 5 minutes. Warm over low heat until dissolved, about 1 minute. Stir into cranberry mixture. Place bowl in larger bowl of ice water to chill, stirring frequently, until cold and thickened to consistency of egg whites, about 5 minutes.

Whip cream; whisk one-quarter into cranberry mixture. Fold in remaining whipped cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours.

Make-ahead: Refrigerate for up to 24 hours. Serves 8.

From Canadian Living