This recipe comes to us from Phyllis Chinn.
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 before serving if desired.