Cranberry-Orange Mousse

Cranberry-Orange Mousse
Prep Time BG 10

Prep Time


Cook Time BG 15

Cook Time


Total Time BG 25

Total Time


Serving BG 8



During the holiday season fresh cranberries are often regulated to the ubiquitous sweet-tart sauces that tame the richness of turkey stuffings or dressings, from-scratch pan gravies, and candied sweet potatoes. From cocktails to desserts, cranberries are a versatile ingredient. I like to combine the two categories for a spirited creamy treat: Cranberry-Orange Mousse. Velvety heavy whipping cream creates lovely base for the mousse. Serve in clear cordial glasses or wine glasses.

Recipe written and created by Heather McPherson


  • 2 (8-ounce) package fresh cranberries, reserving a few berries for garnish
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup water
  • 1/2 cup plus 1 tablespoon orange liqueur, such as Grand Marnier, Gran Gala, or Cointreau, divided
  • ½  cup super-fine granulated sugar, divided
  • 2 tablespoons fresh orange zest
  • 1 teaspoon cinnamon
  • 2 cups whipping cream


  1. Place cranberries in a large saucepan with orange juice, water, 1/2 cup orange liqueur, 1/4 cup sugar, orange zest, and cinnamon over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring frequently, until cranberries begin to pop and break down, about 15 minutes. Remove the pan from heat and let rest for 5 minutes. Working in batches, transfer to the work bowl of a food processor or blender and process until smooth. Pour pureed mixture into a large mixing bowl.
  2. In a large bowl, whip cream with an electric mixer until soft peaks form. Add remaining 1/4 cup of sugar and remaining orange liqueur.  Continue whipping until stiff peaks form.
  3. With a rubber spatula, gently fold the whipped cream into the cranberry mixture. Cover and chill for 1 hour. Serve garnished with reserved cranberries.

Test Kitchen notes:

  1. Additional whipped cream for garnish would be over-the-top, but it wouldn’t be wrong.
  2. You can skip the liqueur and increase the orange juice for cooking the cranberries to 1 cup. For the whipping cream, skip the liqueur and add 1 tablespoon pure vanilla or almond extract.
  3. Cold beaters and a cold bowl make quick work of whipping cream.
  4. If you don’t have superfine sugar, you can use regular granulated sugar because it's essentially the same product; the only difference is that the crystals of superfine sugar are smaller. If you have a blender or food processor, you can even make superfine sugar by using granulated sugar, just process for 30 seconds. Use the same quantity.
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899