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CRANBERRY ORANGE MOUSSE

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 large saucepan.  Add sugar
and
cook over medium heat about 5 minutes, until cranberries have burst and the
mixture has a thick jam-like consistency.  Cool.

Rub through a strainer to remove skins.  Stir in zest, orange juice and
liqueur and mix thoroughly.  Whip cream and fold into cranberry puree.
Place
mousse in bowl or wine glasses.  Decorate with whipped cream before serving
if
desired.

I've made this and frozen leftovers, then thawed and served it again.  Can
also serve slightly frozen.

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