Fresh Cranberry Mousse

Here is a delicious cranberry dish that has fresh cranberries, not the canned jelly kind. My sister discovered it about 15 years ago, and we have been making it every year since. It is a great dish for Thanksgiving, but also a wonderful addition to the holiday dinners that fall somewhere in December. Not only is it delicious, it is easy too!

Cranberry Mousse

12 oz. fresh cranberries - sorted and rinsed
1 sm. 8 oz. can of crushed* pineapple - drained
8 oz. cream cheese
1/2-3/4 cup powdered sugar**
4-6 oz. of Cool Whip*** - thawed

Grind cranberries coarsely in a food grinder. Combine in a bowl with drained pineapple. Blend cream cheese and sugar with a mixer. Fold Cool Whip in by hand. Add to cranberry and pineapple mixture. Stir until thoroughly mixed. Refrigerate for at least an hour, but longer if possible to let it set.

*if you can't get crushed pineapple, get the tidbits or chunks and grind them coarsly like the cranberries.
** I can't promise good results if any other type of sugar is used.
***the original recipe calls for 8oz. of Cool Whip, but from my experience, it makes the mousse too soupy.

 

I hope you try this recipe and make it a part of your holiday celebrations just as I have!

 

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