Cranberry Mousse With Raspberry Sauce

1. 1

   rinse the cranberries, discarding any stems and blemished berries.

2. 2

   (you can use a 12 oz bag frozen, thawed).

3. 3

   transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.

4. 4

   bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.

5. 5

   in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.

6. 6

   stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.

7. 7

   transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.

8. 8

   in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.

9. 9

   fold the whipped cream into the slightly thickened gelatin mixture --

10. 10

    pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.

11. 11

    chill until firm -- about 4 hours or overnight.

12. 12

    to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.

13. 13

    cover and refrigerate.

14. 14

    when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.

15. 15

    serve with a lilttle raspberry spooned over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.