Cranberry Mousse Recipe

Step 1

Drain pineapple; reserve liquid. Add liquid and water to gelatin in saucepan, stir. Boil until gelatin dissolves; remove from heat. Blend in cranberry sauce, lemon juice, grated peel and nutmeg. Chill until mixture thickens slightly, then blend in sour cream. Fold in pineapple and pecans. Pour into oiled mold and chill until firm, about 2-4 hours. Unmold onto Serving plate. If desired, garnish with mint leaves and fresh cranberries.

Things You'll Need

  • 20oz Pineapple, crushed
  • 1c ;Water
  • 6oz Strawberry gelatin
  • 16oz Whole cranberry sauce
  • 3tb Lemon juice
  • 1ts Lemon peel; grated
  • 1/4ts Nutmeg
  • 1/2c Pecans; chopped

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