Christmas Cranberry Mousse Cups Recipe

If you’re looking for a dessert that’s both festive and fabulously light this holiday season, you’ve just hit the jackpot with this Christmas Cranberry Mousse Cups Recipe. I absolutely love how the tart cranberries balance perfectly with the creamy vanilla mousse, making it a crowd-pleaser that feels a little fancy but is surprisingly easy to pull off. Stick with me—I’ll walk you through every step so you can wow your friends or family at your next holiday gathering!

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Ingredients You’ll Need

The magic here comes from combining fresh cranberries with creamy whipped layers—the tartness and sweetness play off each other beautifully. When shopping, look for the freshest cranberries you can find (frozen works just fine too!), and pick good-quality heavy cream for the best mousse texture.

• Cranberries: Fresh or frozen, they provide that signature tang and vibrant color.
• Granulated sugar: Balances the tartness without overpowering the berries.
• Orange zest and juice: Adds a bright citrus note that lifts the flavor.
• Vanilla extract or bean paste: Infuses warmth and depth into both mousse layers.
• Unflavored gelatin: Helps the mousse set beautifully while keeping it light.
• Heavy cream: Whipped to silky soft peaks, it’s the star behind that airy mousse texture.
• Powdered sugar: Sweetens the vanilla mousse evenly and smoothly.
• Optional garnishes: Sugared cranberries and fresh mint leaves make for that perfect festive finish.

Variations

I love making this Christmas Cranberry Mousse Cups Recipe my own by tweaking the layers depending on the occasion and my mood. Feel free to get creative—you’ll find these mousse cups are pretty forgiving and flexible!

• Alcohol-infused variation: Adding a splash of Grand Marnier or Cointreau to the cranberry puree adds a grown-up kick my family adores.
• Dairy-free version: You can swap out heavy cream with coconut cream, though the texture will be a bit different—still delicious!
• Flavor twists: Try swapping orange zest for lemon zest or mixing in a handful of crushed pistachios for crunch on top.
• Mini parfait style: Layer in clear shot glasses with crushed ginger snaps or shortbread cookies for extra texture.

How to Make Christmas Cranberry Mousse Cups Recipe

Step 1: Create the Tangy Cranberry Puree

Start by combining cranberries, granulated sugar, water, orange zest, and freshly squeezed orange juice in a saucepan. Cook this mixture over medium heat, stirring occasionally. You want those cranberries to burst open and the mixture to thicken—this usually takes about 10 minutes. Once it’s cooked, I like to press the mixture through a fine mesh sieve to catch and remove the skins—this keeps the mousse silky smooth. Stir in vanilla extract, and set it aside to cool a bit while you prep the gelatin. Pro tip: don’t skip straining! It’s this step that makes it feel restaurant-quality smooth.

Step 2: Bloom and Incorporate Gelatin Into the Cranberry Layer

Sprinkle the gelatin over cold water and let it bloom for about 5 minutes. Then gently warm it until fully melted—don’t let it boil! Stir this into your warm cranberry puree so it melds perfectly. Spread the mixture out or let it sit at room temperature until it cools; this prevents the whipped cream from melting when combined.

Step 3: Whip the Cream and Fold for Cranberry Mousse

Whip the heavy cream to soft peaks in a chilled bowl—this part is key for lightness. Gently fold your cooled cranberry mixture into the whipped cream, mixing until it looks uniform and airy. For a pop of festive color, I sometimes add a few drops of gel food coloring here, but that’s totally optional. Just be gentle to keep all that gorgeous mousse fluff intact.

Step 4: Make the Silky Vanilla Mousse Layer

Bloom gelatin again in cold water, then dissolve it slowly over low heat. Meanwhile, whip your heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Stir in your gelatin until it’s fully incorporated. This vanilla mousse is like a cloud, balancing the cranberry’s tartness like a charm.

Step 5: Assemble Your Christmas Cranberry Mousse Cups

Spoon or pipe the vanilla mousse into the bottom half of your dessert glasses—fun little shot glasses work well here. Carefully add the cranberry mousse on top, again either spooning or piping to keep those layers crisp and pretty. Pop the cups in the fridge for at least 2 hours so they set beautifully. I always find chilling is the toughest part because they look so good you want to dive right in!

Step 6: Garnish and Serve

Just before serving, top each cup with sugared cranberries and a fresh mint leaf. The sugared cranberries add a delightful crunch and extra sparkle, perfect for the holidays. I like to make these ahead and keep them refrigerated until party time—it saves me hassle and keeps the taste fresh.

How to Serve Christmas Cranberry Mousse Cups Recipe

Garnishes

I’m a huge fan of the classic sugared cranberries sprinkled just on top—it adds such a festive sparkle and a sweet crunch that contrasts with the mousse’s softness. Plus, a bright green mint leaf pops visually and brings a fresh hint that balances the dessert’s richness perfectly. These little touches always amp up presentation and taste!

Side Dishes

Since these mousse cups are pretty rich, I like pairing them with lighter sides or drinks. A warm cup of spiced tea or a glass of sparkling wine complements the tart cranberries beautifully. If it’s a party, little bites like gingerbread cookies or almond biscotti go great alongside to add some crunch and variety.

Creative Ways to Present

One holiday, I layered these mousse cups in clear mini mason jars and tied little ribbons around the lids—it made for an adorable gift or table setting. You could also use stemmed shot glasses or even hollow out mini oranges for a rustic, seasonal touch. Presentation is half the fun, and these ideas make your dessert the star of the table.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I doubt it!), cover the mousse cups tightly with plastic wrap and keep them in the refrigerator. They stay fresh for up to 2 days, though I find the texture and flavor are best on day one.

Freezing

I’ve tried freezing the assembled mousse cups, but honestly, the texture isn’t quite the same after thawing—the mousse can get a little watery. However, you can freeze the unwhipped cranberry puree or the whipped cream separately for up to a month and then assemble fresh before serving.

Reheating

No reheating needed here—these are best served chilled. Just take them out of the fridge about 10 minutes before serving to let the flavors mellow slightly, and you’re good to go.

FAQs

Final Thoughts

This Christmas Cranberry Mousse Cups Recipe has become one of my go-to festive treats because it feels special but doesn’t require hours in the kitchen. I love sharing it with friends who appreciate how the tart cranberries pair with smooth vanilla mousse—it’s like a bite of holiday magic every single time. Trust me, once you try this, you’ll be making it a tradition too. So, grab those cranberries and get ready to bring some wow-factor to your holiday table!

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