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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.
 
Rub through a strainer to remove skins.  Stir in zest, orange juice, liqueur, and mixthoroughly.  Whip cream and fold intocranberry puree.  Place mousse in bowl orwine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
 

 
Phyllis Chinn
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