Cranberry Mousse

This chilled cranberry mousse recipe is sweet, creamy, and perfectly tart. Known in my family as the "frozen pink stuff," it makes an annual appearance at our Christmas dinner. It takes hardly any time to whip up, and will be the perfect addition to any holiday gathering this season. 

So give it a try, and let me know what you think!

You will need: 

• 24 oz of fresh cranberries (2 bags)
• 3 cups superfine sugar
• 3 cups heavy cream
• 6 egg whites

Hardware: 

• heavy saucepan
• rubber spatula
• wooden spoon
• large mixing bowls
• fine-mesh strainer
• kitchen aid (or other mixer) with whisk attachment

Rinse cranberries and remove any stems.

In a large, heavy saucepan, combine your cranberries and sugar. 

Cook over medium heat for about 15 minutes, stirring constantly, until cranberries pop and liquify. They should easily squish when you push them up against the pot with your spoon.  Remove from heat.

While the cranberries are still warm, strain them to remove the skins. Place your strainer over a bowl. Spoon small portions of the cranberries into the strainer. With a wooden spoon, stir and firmly press mixture against the mesh until only the cranberry skins remain. This will take a little bit of muscle, but if you don't mush the berries for all they're worth, you'll loose a lot of the tart flavor. Discard the skins, and continue until all the cranberries are drained. 

Set strained mixture aside to cool completely. This portion of the recipe can be done in advance.

When ready to assemble, transfer these strained cranberries into a very large bowl, and set aside.


Optional: If you're a fan of that very tart cranberry taste, take some (or all) of your cooked cranberries and place in a blender. Pulse until they liquify, and add to the rest of your strained cranberries to cool.

Using your electric mixer at high speed, whip the heavy cream until stiff, and fold gently into the strained cranberries.

Thoroughly rinse and dry mixing bowl and whisk/beaters.

With the (clean!) electric mixer at high speed, beat egg whites until stiff, and fold gently into the mixture, a little at a time.

Fold until the mixture is uniformly pink.

Spoon mixture into a trifle dish, or any other attractive, clear, "display-able" dish. You can also use individual serving dishes. This recipe prepares enough mousse to feed a party.

Cover, and freeze for at least 3 hours before serving.  

And you're all finished! Scoop, serve, and celebrate the color pink.

Can refreeze leftovers...if there are any.