Ingredients
The following ingredients have 6 Servings
- 1 can (14 ounces jellied cranberry sauce)
- 1 cup cranberry juice
- 1 package (3 ounces cranberry or raspberry gelatin)
- 1 cup heavy whipping cream (whipped until stiff peaks form)
Instruction
- In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for one hour or until mixture begins to set up.
- Fold in the whipped cream. Spoon the mousse into dessert dishes. Chill for 3-4 hours or until firm.
- Top with a dollop of whipped cream and a few fresh cranberries for decoration.