Cranberry-Raspberry Mousse
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One more gem for the Holiday Cooking Guide, Justin's Thanksgiving meal isn't complete without some kind of cranberry side dish. This cranberry-based mousse is nice alone, like a dessert, or smeared on your turkey. Justin's mom even likes it on her turkey sandwich. (I'll take plain cranberry jelly for that!)
And on the topic of Justin's mom, I got this recipe from her. She usually makes it with sugar-free gelatin and sugar-free juice. I happen to get horrible headaches from too much artificial sweetener, so I went for the regular, full-sugar versions. But if you are trying to shave a few calories, go for the sugar-free stuff. It's tasty either way.
Ingredients
1 6 oz. box raspberry gelatin
2 cups cranberry-raspberry juice
1 can cranberry jelly (not the whole fruit kind)
1 pint whipping cream
Method
1. Bring the cran-raz juice to a boil.
2. Dissovle the raspberry gelatin in the hot cran-raz juice.
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3. Add the cranberry jelly and mash and mix it in. It doesn't have to be smooth. Small jelly chunks are yummy.
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4. Pour into a large serving bowl and refrigerate until it starts to gel, about 2 hours.
5. When the gelatin is thickened, but not set, beat the whipping cream until peaks hold.
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6. Mix about half of the whipped cream into the thickened cranberry mixture.
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7. Smooth out the mixture.
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8. Spread the remaining whipped cream on top. You should be able to see the layers.
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9. Let chill until set.
10. Serve with your holiday Turkey.
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