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CRANBERRY ORANGEMOUSSE
 
1 bag cranberries (12 oz)
3/4 cup sugar
1 tsp. grated orange zest
1/4 cup orange juice
2 Tbsp. Grand Marnier
1 cups heavy whipping cream
 
Rinse and pick over cranberries and place in a largesaucepan.  Add sugar and cook over mediumheat about 5 minutes, until cranberries have burst and the mixture has a thickjam-like consistency.  Cool.
 
Stir in zest, orange juice and liqueur and mixthoroughly.  Rub through a strainer toremove skins.  Whip cream and fold intocranberry puree.  Place mousse in bowl orwine glasses.  Decorate with whippedcream before serving if desired.
 
I’ve made this and frozen leftovers, then thawed and servedit again.  Can also serve slightlyfrozen.


Phyllis Chinn
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