Cranberry Mousse Cups

Okay, I know what you’re thinking: “Wait, why is a cranberry mousse article starting with potato soup?” Same. I promise this is intentional-ish—think of it as culinary misdirection. I love surprising guests with light, tart desserts right after a cozy bowl of soup, and cranberry mousse cups make the perfect, unexpected finale. If you want something festive, fast, and fancy-looking without the fuss, stick around.

If you like bold cranberry flavors (and who doesn’t?), you might enjoy a savory spin too—check out this tasty cranberry jalapeño dip for a cheeky appetizer that pairs surprisingly well with soup. I’ve made both for holiday dinners and watched people forget to look at their phones. True story.

Why You’ll Love This Recipe

• Ridiculously simple: You need minimal ingredients and zero fancy equipment.
• Make-ahead friendly: You can prep these up to a day ahead and still get a spotless presentation.
• Perfect balance of tart and creamy: The cranberries cut through the rich mousse for a refreshing bite.
• Great for small gatherings: Serve in mini cups and suddenly you look like you know what you’re doing.
• Kid-friendly (mostly): Kids love the creaminess, adults love the sophistication—win-win.

Ingredients You’ll Need

• 1 cup fresh cranberries
• 1/2 cup sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons gelatin
• 1/4 cup water
• 1 cup cream cheese
• Pinch of salt

(Yes, that’s it—super chill lineup.)

How to Make (Step-by-Step)

Follow these steps and you’ll have elegant cranberry mousse cups that behave like they cost more than they did.

In a saucepan, combine fresh cranberries and sugar. Cook over medium heat until the cranberries burst and the mixture thickens. Let it cool.

Step 1: Cook the cranberries

1. I simmer the cranberries for about 8–10 minutes until they pop and the sugar dissolves. I sometimes mash a few with the back of a spoon for texture. Let the mixture cool to room temp so it doesn’t melt the mousse.
2. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.

Step 2: Whip the cream

1. Use a hand mixer or stand mixer and stop when you see soft peaks—don’t go full butter. Soft peaks give lightness without collapsing.
2. In a small bowl, dissolve gelatin in warm water.

Step 3: Bloom the gelatin

1. Sprinkle 2 tablespoons gelatin over 1/4 cup water, let it sit for a minute, then microwave for 10–15 seconds or warm over a double boiler until it’s fully dissolved. Don’t let it boil.
2. In another bowl, beat cream cheese until smooth, then add the cooled cranberry mixture and dissolved gelatin, mixing until well combined.

Step 4: Make the cranberry-cream base

1. Beat the 1 cup cream cheese until silky, then fold in the cooled cranberry compote and the gelatin. This combo gives body and stability.
2. Gently fold in the whipped cream into the cranberry mixture.

Step 5: Fold, don’t wreck the mousse

1. Use a spatula and fold gently so the whipped cream keeps its air. You want a fluffy, silky texture—not a dense spread.
2. Spoon the mixture into clear mini dessert cups.

Step 6: Presentation matters (a little)

1. Fill mini cups for bite-sized servings or small glasses if you want fancier plating. Clear cups show off the color—always a plus.
2. Refrigerate until set, about 2 hours.

Step 7: Chill time

1. Let the mousse firm up for at least 2 hours. If you’re impatient (who isn’t?), 90 minutes may suffice, but I recommend patience here.
2. Serve chilled.

Step 8: Garnish and serve

Top with fresh cranberries, a sprig of mint, or a dusting of orange zest. I sometimes add a crushed biscotti for crunch. Boom—gourmet.

Ingredient (Didacted Part)

• Cranberries (1 cup): Fresh gives the best texture and brightness.
• Sugar (1/2 cup): Balances the tartness—adjust slightly to your taste.
• Heavy cream (1 cup) and vanilla (1 tsp): For creaminess and flavor depth.
• Gelatin (2 tbsp) + water (1/4 cup): Stabilizes the mousse so it holds in cups.
• Cream cheese (1 cup): Adds body and a slight tang.
• Pinch of salt: Enhances all the flavors.

Method (Didacted Part)

• Cook cranberries + sugar until jammy. Cool.
• Whip heavy cream with vanilla to soft peaks.
• Bloom gelatin in warm water and dissolve.
• Beat cream cheese, mix in cranberry compote and gelatin.
• Fold whipped cream into cranberry mixture gently.
• Spoon into cups, chill ~2 hours, serve cold.

Pro Tips for the Best Results

• Use fresh cranberries for the best color and texture. Frozen works, but thaw and drain first.
• Don’t over-whip the cream; you’ll end up with lumpy sadness.
• Taste the compote before adding—if it’s tart, add an extra tablespoon of sugar.
• Chill the bowls for whipping cream if you’re in a warm kitchen. Cold bowls = faster, fluffier peaks.
• Make ahead: Prepare up to 24 hours in advance and keep covered in the fridge. Saves you last-minute panic.

Fun Variations & Topping Ideas

Yes, you can tweak these—don’t be shy.

Variations:

• Add a tablespoon of orange liqueur or orange zest to the cranberry compote for a boozy, citrusy twist.
• Stir in finely chopped toasted pecans for a crunchy surprise.
• Swap cream cheese for mascarpone for an Italian touch and silkier mouthfeel.

Toppings:

• Toasted pecans or almonds
• Candied orange peel
• Crushed gingersnap cookies for spice and crunch
• Fresh mint or rosemary sprig for festive flair

(Yes, bacon would be an odd combo—don’t @ me unless you actually try it.)

Storing and Reheating

Store these in the fridge; do not freeze (gelatin hates that).

• Refrigeration: Keep covered for up to 48 hours. The mousse may lose a tiny bit of airiness after a day, but it still tastes great.
• Transporting: Keep them level in a container with a snug lid. If you need to travel further, freeze for 20 minutes to firm up before packing.
• Reheating: You don’t reheat mousse—this is a cold dessert. Seriously. Serve chilled.

Frequently Asked Questions (FAQ)

How long will these keep in the fridge?

I store them for up to 48 hours. After that, texture starts to slide downhill.

Can I use frozen cranberries?

Yes, but thaw and drain them first to avoid watery mousse. You might also cook them a little longer.

Can I make these vegan?

You can experiment with agar-agar and plant-based cream cheese, but results will differ. If you try, let me know—sharing is caring.

What if my mousse doesn’t set?

Either your gelatin didn’t dissolve, or you added it to a warm mixture. Reheat the mixture gently, dissolve extra gelatin (1 tsp at a time), and cool again before chilling.

Can I use powdered gelatin vs. sheets?

I use powdered gelatin; if you use sheets, follow package conversions. Bloom and dissolve as instructed.

Conclusion

Alright, you’ve got the plan: simple ingredients, a few careful steps, and fancy-looking cranberry mousse cups that make you look like a dessert genius. I use this recipe for holiday parties, potlucks, and that one time my in-laws dropped by unannounced (spoiler: they left impressed). Try it once, tweak it a little, and you’ll have a go-to dessert that’s fresh, festive, and fast. Want a handy visual tutorial or extra inspiration? Check out this lovely write-up of Cranberry Mousse Cups – Fluffy Mini Christmas Desserts – Emma’s … — FYI, it’s pretty and useful.

If you try the recipe, drop a comment and rating below—I read them, and I might steal your topping idea (in the friendliest way possible). IMO, this is the kind of dessert that makes people smile and ask for the recipe. Go make some.