Cranberry Mousse

Here is a tasty twist to regular cranberry sauce at your Thanksgiving table. It is Cranberry Mousse, and it is very easy to make. You can make it into single serving size or one large mold to have on the table to add a little bit more elegant flair on the table instead of regular cranberry sauce. It looks pretty too! I got this from Kraft Food and Family magazine Holiday edition 2006. The free subscription is well worth the emails (you can opt out of emails too and just get this magazine in the mail only). Or you can also look in their archives of past issues of Food and Family magazine on their site at Kraft.com. I am making 2 of these Cranberry Mousse molds for my daughter's up and coming Christmas party for her Taekwondo school in December. We just love this dish!

Cranberry Mousse

1 1/2 c. boiling water
1 pkg (8 serving size) Jell-O Cranberry flavor gelatin, or any other red flavor
1 can (16 oz) whole berry cranberry sauce
1 c. cold water
1/4 tsp cinnamon
1/8 tsp ground cloves
2 cups thawed Cool Whip whipped topping

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into a 6 cup mold pan. Refrigerate 45 minutes or until set but not firm. (Gelatin should stick to your finger)

Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 minutes until slightly thickened (consistency of unbeaten egg whites). Add whipped topping, stir with wire whisk until well blended. Pour over gelatin mixture in mold.

Refrigerate 4 hours or until firm. Store in refrigerator. Makes 12 servings.

Notes:
- I used a bundt pan to mold my cranberry mousse, you can use any pan or bowl to mold the mousse.
- To invert onto serving plate, dip bottom of pan into hot water for about 15 seconds and turn upside down onto plate, it should come out easily.