Tested till perfect Cranberry Raspberry Mousse
Cranberry Raspberry Mousse
Photography by Jeff Coulson/TC Media

Cranberry Raspberry Mousse

The perfect balance of sweet, tart and creamy, this airy mousse makes a delightful finish to any harvest dinner.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 4-1/2 hours
  • Portion size 8 servings


  • 2 cups 2cupsfrozen cranberries
  • 2 cups 2cupsfrozen raspberries
  • 1 cup 1cupgranulated sugar
  • 1 strip 1striporange zest
  • 2 tbsp 2tbsporange juice
  • 1 pkg 1pkggelatin
  • 1-1/2 cups 1-1/2cupswhipping cream, (35%)
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In saucepan, bring cranberries, raspberries, sugar, orange zest, orange juice and 2 tbsp water to boil; reduce heat and simmer until cranberries pop, about 6 minutes. Discard orange zest.

In food processor or blender, pur?e cranberry mixture until smooth. Press through fine sieve into large bowl.

Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup water; let stand until softened, about 5 minutes. Warm over low heat until dissolved, about 1 minute. Stir into cranberry mixture. Place bowl in larger bowl of ice water to chill, stirring frequently, until cold and thickened to consistency of egg whites, about 5 minutes.

Whip cream; whisk one-quarter into cranberry mixture. Fold in remaining
whipped cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours.

Make-ahead: Refrigerate for up to 24 hours.

Nutritional Information per serving: about

cal 270 pro 2g total fat 16g sat. fat 10g
carb 31g dietary fibre 1g sugar 28g chol 57mg
sodium 19mg potassium 112mg


calcium 4 iron 2 vit A 15 vit C 15
folate 3
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