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    Scott Adams

    Cranberry Orange Mousse (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “Snowfeet1.”

    1 bag cranberries (12 oz.)
    ¾ cup sugar
    1 teaspoon grated orange zest
    ¼ cup orange juice
    2 tablespoons Grand Marnier
    1 cups heavy whipping cream



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    Rinse and pick over cranberries and place in a large saucepan.  Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.

    Rub through a strainer to remove skins.  Stir in zest, orange juice, liqueur, and mix thoroughly.  Whip cream and fold into cranberry puree.  Place mousse in bowl or wine glasses or place in a serving bowl.  Decorate with whipped cream before serving if desired.

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    Thank you for great looking recipes for Thanksgiving. The gluten-free stuffing recipe you ran last turkey day was great! My family has asked for it again and said that it was a highlight of the dinner!

    Terri

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    1 bag cranberries (12 oz.)
    ¾ cup sugar
    1 teaspoon grated orange zest
    ¼ cup orange juice
    2 tablespoons Grand Marnier
    1 cup heavy whipping cream
    Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
    Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream b...