Cranberry Mousse

I've been making this Original Recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!

I've tried to double the recipe and it doesn't work. If you need more, you make more!

Best of the Best!

Here's what you'll need:

A Stand Mixer or a Bowl with a Hand Mixer to make the Whipped Cream.

Cranberry Mousse:

1C Cranberry Juice
1- 3 oz. package of Raspberry Jello or,  (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1C Heavy Cream 

1 tsp Vanilla

1 TBS Confectioner's Sugar

In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a Bowl and Refrigerate until Thickened.

Whip the Cream and fold into the Jello Mixture.

Whipped Cream:  (the perfect Whipped Cream: 1C Heavy Cream, 1 tsp Vanilla, 1 TBS Confectioner's Sugar) In a Stand Mixer with a Whisk Attachment or  in a Bowl with a Hand Mixer.

Transfer to a Clear Serving Bowl to Serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!