Cranberry Mousse With Raspberry Sauce

3 cups fresh cranberries
2 cups sugar
4 cups cranberry juice cocktail
3 - 1 ounce envelopes unflavored gelatin
1/3 cup kirsch or white rum
2 teaspoons grated orange rind
2 cups chilled whipping cream
Speck of salt

Raspberry Sauce:
10 ounces frozen raspberries, thawed
12 ounces seedless raspberry preserves
1/4 cup kirsch

In a medium saucepan combine the cranberries, sugar and 1 cup cranberry juice.
Bring to a boil, then reduce the heat and simmer 5 minutes, uncovered. Add to
simmering sauce and stir in. Add 2 cups cranberry juice, kirch and orange rind;
bring to a boil to make sure gelatin has dissolved. Put in a large bowl and chill
in refrigerator for three house or until cold.

In a chilled mixer bowl, beat chilled whipping creamwith a speck of salt. Pour a
small part of cranberry mixutre into the whipped cream and fold gently. Then add
that mixture to the rest of the cranberry mixture. Then gently fold up and over.

Pour mixutre into a 2 quart mold that has been sprayed with begetable spray (you
can use a large bundt pan, tupperware ring or even a large mixing bowl. Chill.
Unmold by dipping into lukewarm water, quickly. Can be made up to 2 days ahead.

Raspberry Sauce: Thaw frozen raspberries and press through a sieve and discard
the seeds. Add the preserves and kirsch. Whisk together and refrigerate up to 5
days. This sauce is good on other desserts.

Source: Marcia Adams


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