Cranberry Mousse
A wonderful change from plain cranberry sauce, this dish can be served as a salad, an accompaniment to the turkey, or even a light dessert. Can be made a day ahead and kept refrigerated til the big day. Prep time does not include setting time.
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INGREDIENTS
Nutrition- 1(20 ounce) can crushed pineapple with juice
- 3tablespoons lemon juice
- 1(6 ounce) package strawberry Jell-O gelatin dessert
- 1tablespoon lemon, zest of
- 1cup water
- 1⁄4teaspoon nutmeg
- 1(1 lb) can whole berry cranberry sauce
- 2cups sour cream
- 1⁄2cup chopped pecans
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DIRECTIONS
- Drain pineapple well, reserving all juice.
- Add juice to gelatin in a 2 qt saucepan.
- Stir in water.
- Heat to boiling, stirring to dissolve gelatin.
- Remove from heat.
- Blend in cranberry sauce.
- Add lemon juice, zest, and nutmeg.
- Chill until mixture thickens slightly.
- Blend sour cream into gelatin mixture.
- Fold in pecans and pineapple.
- Pour into 2 qt mold.
- Chill until firm.
- Unmold onto serving plate.
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