Cranberry Mousse Cups
Let Me Tell You About Cranberry Mousse Cups (Because Have I Got a Story…)
Alright, picture this: it’s a blustery Saturday in January, rain pounding so loud the cat’s hiding under the bed, and I’m elbow-deep in cranberry mousse. Why? Well, mostly because I love the stuff and needed a splash of color to distract me from the endless grey outside. Also, my sister came over with a bag of cranberries from last month’s overzealous shopping spree, and, look, there’s only so much cranberry sauce a human can eat. So these Cranberry Mousse Cups were born (again—hey, I make them every year) and, honestly, they’ve sort of become my emergency dessert. My nephew once said, “Best pink pudding ever, Auntie!” and okay, it’s not exactly pudding, but I’ll take it.
Why You’ll Love This (Or Why My Family Does Anyway)
I pull out this recipe when I want something fancy-ish but don’t want to faff about with pie crust. My family goes crazy for these at the weirdest times—like my partner will have one at 10am and call it “fruit yogurt,” which it definitely is not… except, maybe it is? (Works for him, and who am I to keep to rigid social norms about dessert.) Sometimes, I forget to strain the cranberry puree, and you know what? Nobody seems to care! Adds a bit of texture, as my mum would say, right before licking out the bowl.
What You’ll Need – Ingredients (Plus a Rant About Brands)
- 2 cups fresh or frozen cranberries (If you must, those bags of frozen cranberries from the discount aisle work great. I once used lingonberries. It was wild.)
- 3/4 cup granulated sugar (Brown sugar if you want it a tad deeper. Or swap half for honey; kinda fun.)
- 1/2 cup water (Or orange juice if you want to jazz it up. My grandmother always did, but I’m not convinced it’s better.)
- 1 teaspoon vanilla extract (My budget bottle has never let me down, but the fancy stuff smells more like cookies.)
- 2 cups heavy whipping cream (You know how folks say use “only fresh”? I’ve used the long-life carton version more times than I can count. Sue me.)
- 1 envelope unflavored gelatin (Wait—vegetarian? Skip this and use agar agar, but follow its funky-instructions exactly, trust me)
- 2 tablespoons cold water (for bloomering the gelatin, as my Scottish friend Ian calls it)
- Optional: zest of one orange, handful of chopped pistachios, or white chocolate shavings (for the show-offs)
How You Actually Make Cranberry Mousse Cups (Warts and All)
- Make the cranberry base: Toss the cranberries, sugar (and orange juice if you’re feeling wild), and water in a saucepan. Medium heat. Stir. It’ll look strange at first as the berries kind of explode (the sound is more dramatic than the result). Once most are popped and soft, about 10 minutes, remove from heat. This is prime sneaking-a-taste time—don’t burn your tongue though. I occasionally stir in the zest here, but only if I remembered to buy an orange.
- Blend and strain (or not): Let it cool for a sec, then blitz with a stick blender until smooth—or go old-school with a potato masher if that’s what you’ve got. For fancy company, push it through a sieve. For Tuesday nights, honestly, just leave it a bit lumpy.
- Prep gelatin: In a wee bowl, sprinkle the gelatin over the cold water and let it sit till wrinkly. This takes about 5 minutes. (True story: I once forgot this step, dumped in the powder, and ended up with a dessert best described as ‘chunky soup.’)
- Dissolve and combine: Add the bloomed gelatin to the still-warm (not hot!) cranberry puree. Stir it. If it’s not dissolving, a quick zap in the microwave—15 seconds—does the trick. Set aside and let it cool till room temp, or until you remember about it halfway through an episode of Bake Off.
- Whip the cream: Get your mixing bowl cold if you can—sometimes I just stick it outside for 10 minutes if it’s chilly (perks of living in England). Beat cream till soft peaks form; don’t overdo it or you’ll have butter, which is…not ideal here.
- Fold it all together: Gently mix about a third of the whipped cream into your cooled cranberry mix. Then fold in the rest. Sure, you could be precise, but as long as it’s pink and fluffy, call it good. If you see streaks, that’s fine. Just don’t knock all the air out. This is where I always taste again and adjust sugar if it’s too tart.
- Spoon/funnel/generally maneuver into cups: Use whatever you’ve got—wine glasses, jam jars, teacups. You want 6-8 portions, give or take. Scrape the bowl. (Obligatory cook’s treat.)
- Chill: Into the fridge with them for at least two hours, but overnight is even better. If you can wait. Not everyone in my house makes it that long.
Things I Learned the Hard Way (aka Notes)
- Don’t add the cream when the cranberry base is warm, unless you’re aiming for cranberry soup. Actually, now that I think about it, that’s not the worst thing I’ve made.
- Gelatin flavor depends a bit on brand; use less if you’re not a fan of that Jell-O taste (but not too little…)
- I now keep a pack of disposable piping bags for when I want these to look posh—but for years, a zip-top bag with the corner snipped worked fine. Once used a spoon; no regrets.
Variations (and a Failure or Two)
- Swap cranberries for raspberries or blackcurrants—delicious, though a tad sweeter.
- Lemon zest makes it zingy. My mum loves this. I think it’s a bit much…
- Once tried blue food coloring for a themed party. Disaster. Kids thought it was toothpaste!
What If You Don’t Have Every Gadget?
Stick blender? Great. If not, mash berries with a fork or potato masher. Didn’t have a legit sieve for years—tea strainer worked, or just pretended I liked ‘chunky mousse.’ Fridge too full? I once chilled mine in the shed (it was winter—I wouldn’t risk this midsummer, unless you wanna attract badgers).
How I Store These (But Good Luck On That Front)
These will keep in the fridge, covered, for up to three days. Well, that’s the theory. In reality, they’re usually vanished by breakfast the next day—unless hidden at the very back, behind the pickled onions. I sometimes make a batch just so I have something to look forward to after a rotten day at work.
Serving: Trick Them Out or Keep It Simple
I usually top with a swirl of cream, maybe a scatter of pistachios if I can be bothered. My niece likes sprinkles—go on then. At Christmas, I sometimes stick a sugared cranberry on top and pretend I’m a food stylist. For everyday, a plain mousse in a mug is just right, eaten in slippers. Oh! Also amazing with a cookie on the side (my personal favorite: these chewy ginger cookies—not sponsored, just good).
Pro Tips (I Messed These Up So You Don’t Have To)
- Rushing the chilling step—bad plan. I’ve tried and the top always gets weepy (gross word, sorry, but apt).
- Sometimes I’ve skimped on the sugar thinking “cranberry is healthy”—but then nobody eats the leftovers. Don’t be a hero.
- If you don’t dissolve the gelatin properly, it’ll turn out lumpy. Sad times. Here’s a useful little explainer from Cook’s Illustrated if you want backup.
FAQ (From Folks Who’ve Actually Tried This…And My Nosy Cousin)
Q: Can I make this dairy free?
A: Sure, swap the cream for full-fat coconut cream. Texture gets a bit funky—but it’s tasty! (And pink!)
Q: Do I have to use gelatin?
A: Nope, but if you want it vegetarian, use agar agar as I mentioned. It sets fast though—so move quick. I’ve flubbed this more than once.
Q: Can I freeze these?
A: Erm…kind of. I did once for science; the texture was like icy sorbet, not mousse. Not bad, but not the goal. Just eat them quickly (which won’t be hard).
Q: Do my cranberries have to be fresh?
A: No way. I prefer frozen, actually, so there’s less faff. Dried cranberries—don’t bother, they’re too chewy and not nearly tart enough.
Q: How far ahead can I make these?
A: Two days in advance is good, honestly I think they taste better the next day after the flavors have had a chance to become friends. Just don’t let them dry out on top.
If you ever need more tips, or want to see my unfiltered cooking triumphs (and tragic fails!), I share the process on my random kitchen Instagram—look up @dishedbyjen. Happy mousse making! (Let me know if your family decides to eat them for breakfast too.)
Ingredients
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup water
- 2 teaspoons unflavored gelatin
- 1 teaspoon vanilla extract
- 1/2 cup cranberry juice
- 6 pre-made tartlet cups or dessert cups
Instructions
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1In a saucepan, combine cranberries, sugar, and cranberry juice. Bring to a boil over medium heat, then simmer for 5-7 minutes until cranberries burst and soften.
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2Blend the cranberry mixture with an immersion blender or in a food processor until smooth. Strain through a fine sieve to remove skins and seeds.
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3In a small bowl, sprinkle gelatin over 1/4 cup water to bloom for 3-4 minutes. Stir gelatin into the warm cranberry puree until dissolved. Allow mixture to cool to room temperature.
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4Whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the cooled cranberry mixture into the whipped cream until well combined.
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5Spoon or pipe the cranberry mousse into the cups. Chill for at least 2 hours or until set. Serve cold, garnished as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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