Ingredients
Equipment
Method
- In a medium saucepan, combine the cranberries, granulated sugar, orange zest, orange juice, water, and salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove the saucepan from the heat and let the cranberry sauce cool completely.
- In a chilled bowl, whip the cold heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract to the whipped cream.
- Continue to beat until stiff peaks form.
- Gently fold the cooled cranberry sauce into the whipped cream until just combined.
- Spoon or pipe the cranberry mousse into individual serving cups or glasses.
- Cover the cups with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, garnish with fresh cranberries, orange zest, mint sprigs, or gingersnap crumbs.
Notes
Make sure the cranberry sauce is completely cooled before adding it to the whipped cream to prevent a runny mousse. Use cold ingredients for whipping the cream. Gently fold the cranberry sauce into the cream to maintain airiness. The mousse cups can be stored in the refrigerator for up to 2 days. For a vegan option, use chilled full-fat coconut cream instead of heavy cream and ensure the sugar is vegan-friendly. Add spices like cinnamon or nutmeg for a warmer flavor, or try almond extract instead of vanilla.