This cranberry mousse recipe is easy to follow and results in a dessert that’s sure to impress. Its combination of tart cranberries and creamy whipped cream makes it a standout treat. Start by placing the cranberries, granulated sugar, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop and soften, about 10 minutes.

Remove the mixture from the heat and stir in the lemon juice and vanilla extract then using an immersion blender or a regular blender, puree the cranberry mixture until smooth. Pass the puree through a fine mesh sieve into a bowl to remove any seeds and skin, ensuring a smooth texture. Let the cranberry puree cool to room temperature.

In another large mixing bowl, pour in the heavy whipping cream and powdered sugar then using an electric mixer or a whisk, beat the cream until it forms stiff peaks. This means the cream will hold its shape when you lift the beaters or whisk out of the bowl, be careful not to overbeat, as this can turn the cream into butter. Gently fold the cooled cranberry puree into the whipped cream using a spatula. To fold, gently scoop from the bottom of the bowl and lift over the top, rotating the bowl as you go. This keeps the mixture light and airy.

Mix until the puree is evenly incorporated, resulting in a beautiful pink mousse. To chill the mousse, spoon the cranberry mousse into serving dishes or a large serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavours to meld and the mousse to set.  Just before serving, garnish with fresh cranberries and mint leaves for a festive touch. Serve the mousse chilled and enjoy its creamy, tart, and refreshing flavours.


  • 2 cups fresh or frozen cranberries
  • 1 cup (200 grams/7 oz) granulated sugar
  • 1/2 cup (118ml) water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (25 grams/0.9 oz) powdered sugar – Sweetens the whipped cream and helps to stabilize it.
  • Optional: fresh cranberries and mint leaves for garnish