Traditional Cranberry Mousse

This cranberry mousse is made traditional style - with egg whites & whipped cream - but don't be intimidated!  It's an easy & tasty dessert, perfect for Thanksgiving! 

YOU WILL NEED Fresh or frozen cranberries An Orange Granulated sugar Heavy cream Large eggs   Unflavored gelatin powder Vanilla extract Salt

Place cranberries, zest (if using) and water in a small saucepan.  Simmer over medium heat until cranberries split and soften.

Press cranberries through a wire sieve, into a bowl  with sugar, vanilla, & salt.  Discard skins, let pulp cool to room temperature.

Bloom & melt gelatin according to the linked recipe, pour into cranberry pulp mixture, stir well.

Set the cranberry gelatin mixture aside. In a separate bowl (stand mixer, ideally!), whip egg whites until stiff peaks form.  Carefully fold into cranberry mixture, stirring until combined.

Whip cream until stiff peaks form, then carefully fold into the cranberry mixture.

Pour into 4-6 serving glasses, chill until set. Serve with a dollop of whipped cream, if desired.