Scale

1 1/2 cups cranberries (fresh or frozen)

1/2 cup granulated sugar (adjust to taste)

1/4 cup water

1 tsp orange zest (optional)

1/2 tsp vanilla extract

1 1/4 cups heavy cream, cold

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1. In a saucepan over medium heat, combine cranberries, sugar, and water. Cook for 10–12 minutes until cranberries burst and mixture thickens.

2. Remove from heat. Stir in orange zest and vanilla extract. Let cool completely.

3. Once cooled, blend the cranberry mixture until smooth. Chill if needed.

4. In a large bowl, whip the heavy cream until soft peaks form.

5. Gently fold the cranberry puree into the whipped cream until fully combined and airy.

6. Spoon into small dessert glasses or ramekins. Smooth the tops.

7. Chill for at least 3–4 hours or overnight until set.

8. Optional: Top with sugared cranberries, mint leaves, or whipped cream before serving.

These mousse cups can be made a day in advance for better texture and convenience.

Use frozen cranberries if fresh ones are not available — no need to thaw.

Chill the mousse thoroughly for the best consistency.

Garnish just before serving for a fresh look.