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    Cranberry Mousse


    Source of Recipe


    The Fine Arts Cookbook I by Museum of Fine Art, Boston, Massachusetts

    * Exported from MasterCook *

    Cranberry Mousse

    Recipe By : Museum of Fine Art, Boston, Massachusetts
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts, Fruits

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 teaspoons gelatin
    1/4 cup cold water
    1 pound fresh cranberries
    2 cups sugar
    2 cups water
    grated peel of 1 orange
    2 cups heavy cream -- whipped

    Soak gelatin in 1/4 cup cold water. Put cranberries, sugar, 2 cups water, and orange peel in saucepan. Cook gently until skins pop open, about 10 or 15 minutes. Add gelatin mixture to cranberry mixture. When cool, strain and pass through strainer or food mill. Whip cream and fold thoroughly into cranberry mixture.

    Chill overnight.

    Source:
    "The Fine Arts Cookbook I"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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