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Individual cranberry mousse cups arranged artfully

Classic Cranberry Orange Mousse Cups

These elegant mousse cups feature a delightful blend of tart cranberries and bright orange, creating a light and airy dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 cups
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Mousse
  • 12 oz (340g) fresh or frozen cranberries
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin powder
  • 1/4 cup (60ml) cold water
  • 2 cups (480ml) heavy cream chilled
Optional Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup (56g) melted unsalted butter
  • 2 tablespoons granulated sugar
Optional Garnish
  • fresh cranberries
  • finely chopped pistachios
  • mint sprigs
  • additional whipped cream

Equipment

  • Medium saucepan
  • Immersion blender or regular blender
  • Fine-mesh sieve (optional)
  • Small, heatproof bowl
  • Large bowl
  • Rubber spatula
  • Individual serving cups

Method
 

Preparation
  1. In a medium saucepan, combine cranberries, granulated sugar, orange juice, and orange zest, then simmer for 10-15 minutes until softened and burst.
  2. Remove from heat, puree the mixture until smooth, and stir in vanilla extract. Cool the cranberry puree completely.
  3. If using the optional crust, combine graham cracker crumbs, melted butter, and sugar, then press 1-2 tablespoons into the bottom of each serving cup.
  4. Sprinkle gelatin powder over cold water in a heatproof bowl and let it sit for 5-10 minutes to soften and swell.
  5. Gently heat the bloomed gelatin until completely dissolved and clear, avoiding boiling.
  6. Stir the dissolved gelatin into the cooled cranberry puree until thoroughly combined.
Assembly
  1. In a separate large bowl, whip the chilled heavy cream until soft peaks form, being careful not to over-whip.
  2. Gently fold the cranberry-gelatin mixture into the whipped cream in two to three additions, using a rubber spatula to preserve airiness.
  3. Spoon or pipe the cranberry mousse into the prepared serving cups, filling them almost to the top.
  4. Refrigerate the mousse cups for at least 3-4 hours, or preferably overnight, until firmly set.
  5. Before serving, garnish with fresh cranberries, chopped pistachios, mint sprigs, or additional whipped cream as desired.

Notes

For optimal setting and flavor development, it is highly recommended to chill the mousse cups overnight. Adjust sugar levels in the cranberry base to your preference, especially if cranberries are very tart. Ensure the cranberry puree is completely cool before combining with whipped cream to prevent melting and maintain mousse texture.