I loved Jell-O as a child. Now, as an adult, I make it once a year — for the holidays! I really like this Cranberry Mousse Jell-O Salad for Thanksgiving or Christmas. It’s bright and festive, and I love the creamy texture along with the crunch of fresh cranberries.
This salad is quite sweet due to the orange juice, raspberry Jell-O and cranberry sauce, but SURPRISE –it’s also tart courtesy of those fresh cranberries! As the gelatin and other ingredients set, they separate a bit all on their own. You get a lovely layered look where the cream rises to the top, and the gelatin sinks. If you use a mold, once you invert the salad on a platter you get the jewel-toned raspberry gelatin on top and the creamy layer below. Fun!
The directions for this “salad” are simple. You just need to be patient at the end and allow a few hours for setting up. Combine half the orange juice, cranberry sauce and gelatin in a sauce pan and cook until the gelatin completely dissolves.
Then remove from heat and add the chopped fresh cranberries and remainder of the orange juice. Refrigerate until this partially sets.
Meanwhile, beat whipping cream until soft peaks form.
Next, gently fold the whipping cream into the partially set gelatin until everything is combined. Take care to retain as much air as possible in the whipped cream.
Pour into a ring mold or in a serving bowl. Let this set for 6 hours or over night. If you use a mold, you can loosen the gelatin by placing the sealed mold in warm water for about 15 seconds. Then invert on a platter.
You can garnish the cranberry mousse any way you’d like, just keep it refrigerated until you’re ready to serve.
This Cranberry Mousse Salad is a throw-back to the Jell-O salads of days gone by. No matter, we love it anyway! We think you will to.
Cranberry Mousse Salad
- 2 1/2 cups orange juice
- 1 (15 ounce) can whole cranberry sauce
- 1 (6 ounce) package raspberry flavored gelatin
- 1 1/2 cups whipping cream
- 1 cup fresh cranberries, chopped fine
- In a saucepan combine 1 1/4 cups of orange juice, raspberry gelatin and cranberry sauce.
- Cook and stir over medium heat until gelatin completely dissolves.
- Take off heat and add the remaining orange juice.
- Chop fresh cranberries until fine, then add to the gelatin.
- Pour into a bowl and chill until partially set.
- Beat whipping cream until soft peaks form.
- Gently fold into gelatin mixture.
- Pour into a ring mold or serving bowl and refrigerate for about 6 hours or over night. (You can make this one day ahead.)
- To remove from mold, place sealed mold in warm water for 15-20 seconds. Loosen edges and invert onto serving. plate.
- Garnish as desired.
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