Cranberry Mousse With Raspberry Sauce

• 3 cups fresh cranberries
• 2 cups sugar
• 4 cups cranberry juice cocktail
• 3 (1 ounce) envelopes unflavored gelatin
• 13 cup kirsch
• 2 teaspoons grated orange rind
• 1 pinch salt
• 10 ounces frozen raspberries, thawed
• 12 ounces seedless raspberry preserves
• 14 cup kirsch

1. rinse the cranberries, discarding any stems and blemished berries.
2. (you can use a 12 oz bag frozen, thawed).
3. transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
4. bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
5. in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
6. stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
7. transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
8. in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
9. fold the whipped cream into the slightly thickened gelatin mixture --
10. pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
11. chill until firm -- about 4 hours or overnight.
12. to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
13. cover and refrigerate.
14. when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
15. serve with a lilttle raspberry spooned over each serving.

fresh cranberries, sugar, cranberry juice cocktail, unflavored gelatin, orange rind, salt, frozen raspberries, raspberry preserves

Taken from www.food.com/recipe/cranberry-mousse-with-raspberry-sauce-129576 (may not work)