Cranberry Mousse
Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cook cranberries, granulated sugar, and water over medium heat until berries burst and mixture thickens, about 8–10 minutes.
- Remove from heat, stir in orange zest and orange juice, and cool completely.
- Blend the cooled cranberry mixture until smooth; strain if desired for a silkier texture.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.
- Whip cold heavy cream to stiff peaks.
- Gently fold cranberry purée into the cream cheese mixture.
- Fold in whipped cream in two additions until light and airy.
- Spoon or pipe into serving glasses and refrigerate until set.
Notes
Cool the cranberry mixture fully before combining to prevent melting the mousse.
Fold gently to keep the texture light and fluffy.
Adjust sweetness before chilling if needed.
Store covered in the refrigerator for up to 3 days; freezing is not recommended.