Cranberry Mousse
Cranberry Mousse is an moderately easy dinner. Made with 1 (20 oz.) can crushed pineapple in juice, 1 (6 oz.) pkg. strawberry gelatin, 1 c. water, 1 (1 lb.) can whole berry cranberry sauce and 3 tbsp. fresh lemon juice, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Drain pineapple well; reserve juice.
Add juice to gelatin in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve gelatin.
Remove from heat.
Blend in cranberry sauce. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture.
Fold in pecans and pineapple.
Pour into 2-quart mold.
Chill until firm.
Serves more than 8.
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