Name: Cranberry Mousse Cups
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups fresh or frozen cranberries; 3/4 cup granulated sugar; 1/4 cup water; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon agar agar powder; 2 tablespoons water (for dissolving agar agar); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; Fresh cranberries and mint leaves for garnish (optional)

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I love making these Cranberry Mousse Cups when I want a dessert that feels festive, elegant, and refreshing. The tart cranberry layer blends beautifully with light whipped cream to create a smooth, airy mousse that sets perfectly in individual cups. The balance of sweet and tangy flavors makes this dessert ideal for holiday gatherings or any special occasion.

Cranberry Mousse Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh or frozen cranberries

¾ cup granulated sugar

¼ cup water

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon agar agar powder

2 tablespoons water (for dissolving agar agar)

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh cranberries and mint leaves for garnish (optional)

Directions

I start by combining the cranberries, granulated sugar, and ¼ cup water in a medium saucepan over medium heat. I cook the mixture for about 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.

Once thickened, I remove the saucepan from the heat and stir in the lemon juice and vanilla extract. I then blend everything until completely smooth and strain it through a fine-mesh sieve to remove the skins. I allow the purée to cool slightly.

In a small saucepan, I whisk the agar agar powder with 2 tablespoons of water. I bring it to a gentle boil for 1–2 minutes, stirring constantly until fully dissolved. I stir this dissolved mixture into the warm cranberry purée and mix well, then let it cool to room temperature.

In a large bowl, I whip the heavy cream with powdered sugar until soft peaks form. I gently fold the cooled cranberry mixture into the whipped cream until everything is smooth and fully combined.

I spoon or pipe the mousse into serving cups and refrigerate them for at least 2 hours, or until fully set. Before serving, I like to garnish each cup with fresh cranberries and mint leaves for a festive finish.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 2 hours 30 minutes

Calories: 210 kcal per serving

Variations

I sometimes replace vanilla extract with orange zest for a citrus twist that pairs beautifully with cranberries. When I want a sweeter flavor, I mix in white chocolate that I melt and cool slightly before folding into the mousse. For a layered look, I add a crushed cookie base at the bottom of each cup before spooning in the mousse. If I prefer a dairy-free version, I substitute the heavy cream with chilled coconut cream and whip it until fluffy.

Storage/Reheating

I store the mousse cups covered in the refrigerator for up to 3 days. Since this dessert is served chilled, I do not reheat it. If I prepare it ahead of time, I add the garnishes just before serving to keep them fresh and vibrant.

FAQs

Can I use frozen cranberries instead of fresh?

I use frozen cranberries often, and they work perfectly. I do not thaw them beforehand; I cook them directly from frozen.

What can I use instead of agar agar?

I can substitute unflavored gelatin if I prefer, but I adjust the quantity according to the package instructions since gelatin and agar agar set differently.

How do I know when the mousse is fully set?

I check the texture after at least 2 hours in the refrigerator. When the surface feels firm and holds its shape when gently tilted, I know it is ready.

Can I make this dessert ahead of time?

I like making it a day in advance. It holds its texture very well when refrigerated and actually tastes even better once fully chilled.

Can I freeze cranberry mousse cups?

I can freeze them for up to one month, but I let them thaw slowly in the refrigerator before serving to maintain the best texture.

Conclusion

I find these Cranberry Mousse Cups to be the perfect balance of creamy and tart flavors. They look impressive in individual servings yet require simple preparation steps. Whether I make them for a holiday gathering or a cozy dinner at home, they always bring a festive and elegant touch to my dessert table.

📖 Recipe:

Cranberry Mousse Cups

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Festive and elegant cranberry mousse cups made with tart cranberry purée folded into lightly sweetened whipped cream, creating a smooth, airy dessert perfect for holidays or special occasions.

Instructions

Combine cranberries, granulated sugar, and ¼ cup water in a medium saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until cranberries burst and mixture thickens.
Remove from heat and stir in lemon juice and vanilla extract. Blend until smooth and strain through a fine-mesh sieve. Let the purée cool slightly.
In a small saucepan, whisk agar agar powder with 2 tablespoons water. Bring to a gentle boil for 1–2 minutes, stirring constantly until fully dissolved.
Stir the dissolved agar mixture into the warm cranberry purée and mix well. Let cool to room temperature.
In a large bowl, whip heavy cream with powdered sugar until soft peaks form.
Gently fold the cooled cranberry mixture into the whipped cream until smooth and fully combined.
Spoon or pipe mousse into serving cups and refrigerate for at least 2 hours, or until fully set.
Garnish with fresh cranberries and mint leaves before serving.