Best Cranberry Mousse Torte Recipes

EASY CRANBERRY MOUSSE

Steps:

• In a large pot on the stove, boil the cranberry sauce and the juice.
• Continue to boil while stirring until everything is smooth.
• Add the jello and stir again until smooth.
• Remove from stove and cool for about 5-10 minutes. Pour into a large bowl, and refrigerate for 1 hour.
• Fold in the whipped cream and serve.

HOLIDAY CRANBERRY MOUSSE

Steps:

• In saucepan, heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened. ( I cheat and put it in the freezer, stirring often till thickened).
• Fold in whipped cream. Cover and chill until firm. (Cook time is chill time if chilling in the fridge).

CRANBERRY MOUSSE

Steps:

• Drain pineapple well, reserving all juice.
• Add juice to gelatin in a 2 qt saucepan.
• Stir in water.
• Heat to boiling, stirring to dissolve gelatin.
• Remove from heat.
• Blend in cranberry sauce.
• Add lemon juice, zest, and nutmeg.
• Chill until mixture thickens slightly.
• Blend sour cream into gelatin mixture.
• Fold in pecans and pineapple.
• Pour into 2 qt mold.
• Chill until firm.
• Unmold onto serving plate.

CRANBERRY MOUSSE

Steps:

• In a saucepan, heat cranberry juice cocktail to boiling.
• Remove from heat.
• Stir in raspberry jello until dissolved.
• Stir in cranberry sauce.
• Chill until mixture is thickened.
• Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
• Chill until firm.
• Garnish with additional whipped cream, if desired.

EXTREME CRANBERRY MOUSSE

Steps:

• Prepare tall dessert glasses.
• In a medium saucepan heat the cranberry cocktail until lightly boiling; remove from heat, stir in the cranberry or raspberry gelatin powder with 1/4 cup sugar (if using) mix with a spoon until no graules remain.
• In a large bowl whisk the jellied cranberry sauce until smooth; add in the gelatin mixture and chopped fresh cranberries and whisk until combined.
• Place in refrigerator and chill until the mixture begines to thicken but is not completely set.
• Using a spatula gently mix in the Cool Whip topping or whipped cream to the semi-firm gelatin mixture until combined.
• Spoon the mixture between the serving glasses or prepared pie crust.
• Chill until completely set, then dollup Cool Whip or whipped cream on top.
• Delicious!

CRANBERRY MOUSSE

Steps:

• In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

CRANBERRY CREAM TORTE

Steps:

• 1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
• 2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
• 3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
• 4. Add whipped topping when cool.

ST. TROPEZ HOLIDAY CRANBERRY MOUSSE

Steps:

• Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
• Add jello, stir to dissolve. Remove from heat.
• Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
• Chill until mixture thickens slightly.
• Blend in sour cream, then fold in pineapple and pecans. Chill until firm.