Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work perfectly and don't need to be thawed first. They may release slightly more liquid, so cook them an extra minute or two until the mixture thickens.

What if I don't have individual cups?

You can make this as one large dessert in a glass bowl or trifle dish. Just increase the chilling time to 6 hours to ensure it sets completely throughout.

Can I make this without gelatin?

For a softer, more pudding-like texture, you can omit the gelatin entirely. The result won't be as stable but will still be delicious. Alternatively, use agar powder for a vegetarian option.

How do I know if my mousse has set properly?

Gently shake one cup – the surface should barely jiggle, and it should feel firm when lightly touched with your finger.

Can I add other flavors to this recipe?

Try a tablespoon of orange zest in the cranberry base, or a splash of vanilla or almond extract in the mousse. Pomegranate juice can partially replace some cranberries for a deeper flavor complexity.

What's the best way to serve these at a party?

Prepare them in small glasses on a tray, add toppings just before guests arrive, and keep them refrigerated until ready to serve. They're perfect finger-food desserts that don't require additional plates or utensils.

Cranberry Mousse Cups Recipe for Easy Holiday Desserts

Description

Cranberry Mousse Cups are irresistible, light, and creamy desserts bursting with tart cranberry flavor that bring a festive touch to any occasion.

Ingredients

Scale

For the Cranberry Mousse:

2 cups fresh or frozen cranberries
½ cup granulated sugar
¼ cup water
1 packet (2¼ tsp) unflavored gelatin
3 tablespoons cold water
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Whipped Topping:

½ cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

For Garnish:

Fresh cranberries
Fresh mint sprigs
White chocolate shavings (optional)

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Instructions

Cook Cranberries
Simmer cranberries, sugar, and water for 8–10 minutes until soft and jammy. Strain and set the liquid aside.
Bloom Gelatin
Sprinkle gelatin over cold water and let sit for 5 minutes.
Dissolve Gelatin
Gently warm gelatin until liquid, then whisk into the warm cranberry mixture.
Cool
Let the mixture cool to room temperature.
Whip Cream
Whip cream, powdered sugar, and vanilla until soft peaks form.
Combine
Gently fold the cranberry mixture into the whipped cream.
Chill
Divide into serving cups and refrigerate for at least 4 hours or until set.
Top & Serve
Add whipped cream and garnish just before serving.

Prep Time: 20 M
chilling time: 4 H
Cook Time: 10 M
Category: Dessert
Cuisine: American

Nutrition

Calories: 180 calorie