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"Hunger is the best sauce in the world."--Cervantes

Cranberry Mousse Recipe

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This recipe for Cranberry Mousse is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (6 oz.) strawberry jello
1 c. boiling water
1 can (20 oz.) crushed pineapple
1 can (14 oz.) whole-berry cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. ground nutmeg
2 c. (16 oz.) sour cream
1/2 c. chopped pecans
Directions:
Directions:
1. In a large bowl, dissolve jello in boiling water. Drain pineapple, setting the pineapple aside and adding juice to jello. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens.
2. Fold in sour cream, pineapple, and pecans. Pour into a class serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
My Mom used to make this for Thanksgiving dinner and it became a favorite. As she got older and I took over the holiday cooking, I asked her for this yummy recipe. I made this every year, and EVERY year it would never set so I would freeze it and serve "frozen cranberry mousse" for dinner. It became this big joke that she was the better cook! And I would insist that she left out some vital ingredient and she would swear she didn't. Then, one year we spent Thanksgiving in Florida at Tommy's house on Anna Maria Island and I got assigned "cranberries," so I googled this recipe and found it! So I made it and guess what!? It SET for the first time ever!! I told my Mom that she had some 'splainin' to do! Btw - it's good frozen, too!

 

 

 

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