Boston Cranberry Recipes, 1910s

Cranberry Mousse Recipe

4 cups cranberries
1 1/2 cups sugar
2 cups water
Rind 1/2 lemon
Rind and juice1/2 orange
1/8 teaspoon salt
1 pint cream
4 tablespoons gelatin
1/2 cup water

Cook cranberries until soft. Strain through a sieve. Add sugar, salt, orange juice, rind of lemon and orange and the gelatin which has been dissolved in 1/2 cup cold water. When the mixture is cold combine with the cream which has been whipped. Pour into a moistened mold. Set in refrigerator for 6 to 8 hours.

Related Recipe
Cranberry Sherbet

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