If you’ve been craving something bright, silky, and fabulously festive, let me introduce you to Cranberry Mousse Cups—the dessert that basically hands you holiday cheer on a spoon. These little beauties bring together tangy cranberry, dreamy vanilla, and that cloud-like mousse texture we all adore. And yes, they’re just as gorgeous as they sound!
Whether you’re prepping for a holiday party, a cozy girls’ night, or a “just because” moment (we all have them!), Cranberry Mousse Cups deliver elegance without stress. You’ll love how simple they are to assemble, how stunning they look on the table, and how every spoonful tastes like winter magic.
So tie that apron, friend—Chef Omar here, ready to guide you step-by-step as we turn everyday ingredients into a dessert that steals the show.
Table of Contents
Why You’ll Love These Cranberry Mousse Cups
Let’s be honest: life gets busy. Between work, errands, kids, and the eternal question of “What’s for dinner?”, making dessert can feel… ambitious. But these Cranberry Mousse Cups? They’re the sweet spot—literally.
Here’s why they’re about to become your new holiday go-to:
- Easy gourmet vibes: They look fancy, but they’re shockingly simple.
- Perfect balance: Tangy cranberry + smooth vanilla = a match made in mousse heaven.
- Make-ahead friendly: Prep them early and let the fridge do all the heavy lifting.
- Crowd-pleasing: They’re festive, colorful, and great for gatherings.
And trust me—your kitchen will smell like the world’s coziest winter bistro while you cook.
Ingredients You’ll Need
For the Cranberry Mousse Layer
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- Optional: a few drops pink or red gel food coloring
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water (for blooming gelatin)
- ¾ cup cold heavy cream
For the Vanilla Mousse Layer
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water (for blooming gelatin)
Garnish
- Sugared cranberries (optional but stunning!)
- Fresh mint leaves
How to Make Cranberry Mousse Cups
Let’s get these layers silky, gorgeous, and absolutely irresistible.
1. Make the Cranberry Purée
In a medium saucepan, combine cranberries, sugar, water, orange zest, and orange juice.
Cook over medium heat for about 10 minutes, stirring every so often, until the cranberries burst and the sauce thickens.
Remove from heat, and here’s the part that makes it mousse-smooth: press the mixture through a fine mesh sieve. You’ll get a glossy, vibrant purée without any skins.
Stir in vanilla extract and let it cool slightly. (It doesn’t need to be cold yet—just not piping hot.)
2. Bloom the Gelatin for the Cranberry Layer
Sprinkle 1 teaspoon of gelatin over 2 tablespoons cold water.
Let it sit for 5 minutes until it looks like a thick, wobbly gel.
Warm the bloomed gelatin gently—microwave for a few seconds or use a hot water bath—then stir it into the warm cranberry purée.
Let everything cool to room temperature. Slow and steady means your mousse stays light and airy.
3. Whip the Cream & Combine for the Cranberry Mousse
In a chilled mixing bowl, whip ¾ cup heavy cream to soft peaks.
Gently fold in the cooled cranberry mixture until fully incorporated. If you want a deeper pink hue, add a tiny bit of gel food coloring.
You’re looking for creamy, dreamy, sunset-pink deliciousness.
4. Make the Vanilla Mousse
Bloom the second teaspoon of gelatin in 2 tablespoons cold water the same way as before.
In a new chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla bean paste.
Whip until soft peaks form—cloud-like, not stiff.
Stir in the melted gelatin until smooth.
5. Assemble the Cranberry Mousse Cups
Grab 6–8 small dessert glasses.
Pipe or spoon the vanilla mousse into the bottom half.
Top gently with the cranberry mousse layer.
For clean, Instagram-worthy layers, use a piping bag or zip-top bag with the corner snipped off.
Chill for at least 2 hours so the mousse can set beautifully.
6. Garnish and Serve
Right before serving, add sugared cranberries and fresh mint for sparkle, color, and that true holiday vibe.
Serve chilled, preferably with your coziest sweater and maybe a Hallmark movie playing in the background. No judgment.
Chef Omar’s Tips for Perfect Cranberry Mousse Cups
- Don’t panic about your purée: If it looks too thick while cooking, citrus juice is your friend. A splash will fix it.
- Soft peaks matter: Overwhipped cream makes mousse dense. Think airy, not architectural.
- Gelatin looking rebellious? It happens. If it clumps, warm it again and whisk until smooth.
- Taste as you go: Cranberries vary in tartness. You can adjust sweetness before combining with whipped cream.
Fun fact: I created this mousse on a night when friends dropped by unexpectedly. I whipped it up in minutes, layered it in some random glasses, and everyone thought I had planned a full dessert course. Victory!
FAQ: Your Cranberry Mousse Cup Questions Answered
1. Can I make these Cranberry Mousse Cups ahead of time?
Absolutely! These mousse cups keep well for 2–3 days in the fridge. Just add the garnish right before serving so everything looks fresh.
2. Can I use frozen cranberries?
Yes—and honestly, I often do. Frozen cranberries work perfectly in this recipe.
3. Can I skip the gelatin?
Not really. Without it, the mousse won’t hold its layers. You’ll get a soft cream instead of that beautiful structure.
4. How do I store leftover Cranberry Mousse Cups?
Cover the glasses with plastic wrap and refrigerate. They stay lovely for up to 48–72 hours.
5. Can I swap vanilla mousse for another flavor?
Definitely! White chocolate mousse pairs beautifully with the cranberry layer if you’re feeling adventurous.
Bringing It All Together
These Cranberry Mousse Cups are one of those desserts that make people pause mid-bite, close their eyes, and say, “Oh wow.” They’re elegant yet approachable, festive yet simple enough for a random weekday when you need a little joy.
And the best part? You created all that magic with just a saucepan, a whisk, and a little guidance from your friendly neighborhood chef—hi, that’s me!
So go ahead: whip them up, share them, and savor every silky spoonful. Your holiday table (and your taste buds) will thank you.
If you’d like more desserts like this, come hang out with me at PulseRecipes.com—we make every meal feel like a celebration.
Happy cooking
More Delicious Holiday Recipes You’ll Love
If these Cranberry Mousse Cups have you feeling all warm, cozy, and ready for more festive magic, here are a few hand-picked recipes that pair beautifully with today’s dessert. Think of this as your little holiday menu upgrade—fun, flavorful, and totally irresistible:
- Treat your sweet tooth with these Christmas Kitchen Sink Cookies—they’re packed with goodies and bring that same cheerful holiday energy to the table.
- If creamy desserts are your love language, you’ll adore this Sugar Cookie Cheesecake. It’s velvety, festive, and perfect beside a cozy cup of coffee.
- For a stunning main dish to round out your holiday meal, try this Cranberry Brie Stuffed Chicken. It’s savory, elegant, and continues the cranberry theme beautifully.
- And for a crowd-pleasing appetizer with all the seasonal flavors you love, these Sweet Potato Rounds with Brie, Cranberry, and Pecans are always a hit—simple, pretty, and packed with flavor.
Feel free to explore, mix, and match—your holiday table just got a whole lot more delicious!
Print
Cranberry Mousse Cups
- Total Time: 30 minutes + chilling
- Yield: 6–8 mousse cups 1x
Description
These festive Cranberry Mousse Cups feature silky cranberry mousse layered over creamy vanilla mousse, topped with sparkling sugared cranberries and fresh mint. Light, elegant, and perfect for holiday gatherings or anytime you want a beautiful make-ahead dessert.
Ingredients
Cranberry Mousse Layer
1 ½ cups fresh or frozen cranberries
½ cup granulated sugar
2 tablespoons water
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
Few drops pink or red gel food coloring (optional)
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming)
¾ cup heavy cream (cold)
Vanilla Mousse Layer
1 cup heavy cream (cold)
¼ cup powdered sugar
1 teaspoon vanilla bean paste or extract
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming)
Garnish
Sugared cranberries (optional)
Fresh mint leaves
Instructions
Make the Cranberry Purée:
Combine cranberries, sugar, water, orange zest, and orange juice in a saucepan. Cook over medium heat for 10 minutes, until berries burst and mixture thickens. Press through a fine mesh sieve to remove skins. Stir in vanilla and cool slightly.Bloom the Gelatin (Cranberry Layer):
Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water. Let bloom 5 minutes. Gently warm until dissolved, then stir into cranberry purée. Cool to room temperature.Make the Cranberry Mousse:
Whip ¾ cup cold heavy cream to soft peaks. Fold in cooled cranberry mixture. Add gel food coloring if desired.Make the Vanilla Mousse:
Bloom 1 teaspoon gelatin in 2 tablespoons cold water. Warm until dissolved.
Whip 1 cup heavy cream with powdered sugar and vanilla to soft peaks, then mix in dissolved gelatin.Assemble the Cups:
Spoon or pipe vanilla mousse into 6–8 dessert glasses. Top with cranberry mousse. Refrigerate 2 hours or until set.Garnish & Serve:
Add sugared cranberries and fresh mint just before serving. Serve chilled.
Notes
Make these up to 3 days ahead—just garnish before serving.
If the purée seems too thick, add a splash of orange juice.
For clean layers, use a piping bag or zip-top bag with the corner snipped.
Want extra color? Add one drop of red gel food coloring at a time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake, stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 265 kcal
- Sugar: 23 g
- Sodium: 15 g
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 55 mg