Cranberry Mousse
Servings: 8
Ingredients
- 20 ounces crushed pineapple in juice
- 6 oz. strawberry jello
- 1 cup water
- 16 ounces whole berry cranberry sauce
- 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 2 cups sour cream
- 1/2 cup pecans chopped
Instructions
- Drain pineapple well, reserving all juice. Add juice to jello in a 2 qt. saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold. Chill until firm. Unmold onto serving plate.
Notes
Recipe By: Sherry Moman
Serving Size: 8
Serving Size: 8
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