White Chocolate Cranberry Mousse

This cranberry mousse was used as the frosting on my fall cupcakes from the other day. It paired very well with the white chocolate cupcakes filled with cranberry sauce. But it was also awesome on it’s own. I loved the pretty pink color and the hint of orange in the mousse. Hubby and I enjoyed this mousse and agreed it would be great to have as a lighter dessert option for Thanksgiving.

The best thing about this mousse is that it’s naturally PINK! That makes it perfect to enter into my Power of Pink Challenge. There are still a couple days left to get your entry in.

One Year Ago: Pumpkin White Chocolate Chip Bars and Pumpkin Pecan Pie Candy
Two Years Ago: Pumpkin Pie Dip

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White Chocolate Cranberry Mousse

Yield: 8 or frosts 18 cupcakes

Ingredients:

1 1/2 cups fresh cranberries
6 Tbsp granulated sugar
1/4 cup water
Zest of 1 medium orange
1 Tbsp Grand Marnier, Triple Sec, or other orange liqueur
3 oz white chocolate, finely chopped
1 cup whipping cream

Directions:

In a small saucepan, combine the cranberries, sugar and water. Bring to a boil over medium-high heat. Reduce the heat to medium and continue to cook, stirring often, until the mixture thickens and becomes a jam-like, about 8-10 minutes total. Strain the mixture through a fine strainer into a medium bowl, pressing hard onto the solids. Add the orange zest and liqueur, stir. Cool to room temperature.

In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.

Whip the cream in a medium bowl until soft peaks form. Fold about a third of the whipped cream into the cranberry mixture. Then fold in the melted chocolate. Fold in the rest of the whipped cream. Spoon or pipe into the serving glasses or bowls. Refrigerate for at least 2 hours before serving. Cover with plastic wrap without touching the surface if refrigerate longer.

Recipe from Baking Obsession


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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9 Responses to “Cranberry Sauce”

  1. #
    1
    theblogisthenewblack — November 1, 2010 at 11:24 am

    You’re right- so easy there’s no reason not to try this! ha!

  2. #
    2
    Eliana — November 1, 2010 at 3:42 pm

    Love that this recipe is so simple and easy. A must have for Thanksgiving.

  3. #
    3
    Michelle — November 1, 2010 at 4:05 pm

    I LOVE homemade cranberry sauce! Tastes so good on the Thanksgiving Leftover Sandwich!

  4. #
    4
    Nutmeg Nanny — November 1, 2010 at 5:06 pm

    Delicious! Simple recipes need to be shared too…those are my favorite 🙂

  5. #
    5
    Rachel @ The Avid Appetite — November 1, 2010 at 6:08 pm

    This absolutely falls under the this-is-so-easy-and-so-much-better-why-would-I-ever-go-back-to-canned-version territory! I recently made turkey burgers with cranberry sauce dressing and used the canned kind – never again!

  6. #
    6
    The Small Boston Kitchen — November 1, 2010 at 10:27 pm

    You’re so right…there is NOTHING better than homemade!

  7. #
    7
    Kerstin — November 2, 2010 at 4:17 am

    Wow, this sounds so easy and delicious! I’m cooking for the first time this year and can’t wait to make everything from scratch, which usually doesn’t happen when others in my family cook… 🙂

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    8
    Cassykins — November 2, 2010 at 6:24 pm

    I’m jealous, I want this. I have to eat the stuff from a can because I’m allergic to cranberries and the stuff in a can is far away enough from real that I can get away with it. My grandma used to make cranberry relish which was amazing, but also broke me out into the most amazing hives.

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    9
    Medifast Coupon Code 2010 — November 4, 2010 at 3:08 pm

    I have never understood those that buy canned cranberries when they are so simple to make. Tastes way better than any can.
    Thanks for your nice and simple cranberry sauce recipe.

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