Can I make these Cranberry Mousse Cups ahead of time?

Yes! They keep beautifully for up to 2 days in the fridge. Just add the garnish right before serving so everything stays fresh.

Can I use frozen cranberries?

Absolutely. They work just as well and often taste even brighter.

How do I store leftovers?

Cover the cups tightly with plastic wrap and refrigerate. The mousse will stay smooth for 48 hours.

Can I swap the vanilla layer for something else?

You can replace it with white chocolate mousse, whipped mascarpone, or even Greek yogurt mousse if you want something lighter.

6 Magical Cranberry Mousse Cups to Wow Your Guests

Description

These Cranberry Mousse Cups are a festive, creamy, and irresistibly bright holiday dessert featuring silky vanilla mousse topped with luscious cranberry mousse. Light, elegant, and make-ahead friendly—perfect for Christmas, parties, or anytime you want a beautiful no-bake treat.

Ingredients

Scale

For the Cranberry Mousse Layer

1 ½ cups fresh or frozen cranberries
½ cup granulated sugar
2 tablespoons water
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
A few drops of pink or red gel food coloring (optional)
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming gelatin)
¾ cup heavy cream (cold)

For the Vanilla Mousse Layer

1 cup heavy cream (cold)
¼ cup powdered sugar
1 teaspoon vanilla bean paste or extract
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming gelatin)

Garnish

Sugared cranberries (optional)
Fresh mint leaves

Cook Mode Prevent your screen from going dark

Instructions

Make the Cranberry Purée:
Combine cranberries, sugar, water, orange zest, and orange juice in a saucepan. Cook over medium heat for 10 minutes until berries burst. Press through a fine sieve to remove skins and stir in vanilla. Let cool slightly.
Bloom Gelatin for Cranberry Layer:
Sprinkle gelatin over cold water and let bloom for 5 minutes. Heat gently until dissolved, then mix into warm cranberry purée. Allow to cool to room temperature.
Make the Cranberry Mousse:
Whip ¾ cup cold heavy cream to soft peaks. Gently fold in cooled cranberry mixture. Add food coloring if desired.
Prepare the Vanilla Mousse:
Bloom gelatin in cold water for 5 minutes and heat until dissolved. Whip heavy cream with powdered sugar and vanilla to soft peaks. Stir in dissolved gelatin.
Assemble:
Spoon or pipe vanilla mousse into the bottom of 6–8 dessert glasses. Layer the cranberry mousse on top. Chill at least 2 hours.
Garnish & Serve:
Top with sugared cranberries and mint right before serving.

Notes

Chill your mixing bowls for faster whipping.
If your cranberry mixture is too warm, it will deflate the whipped cream—cool fully before folding.
You can make these up to 2 days ahead for easy entertaining.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-bake, stovetop, chilled
Cuisine: American

Nutrition

Serving Size: 1 mousse cup
Calories: Approx. 260 kcal
Sugar: 24 g
Sodium: 15 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 50 mg