This is one of those recipes that regularly put in an appearance on Thanksgiving, and one that we kids (us McNeil kids and the Crow girls) looked forward to every year. Thanksgiving just wouldn't have been right without it. Now it seems like such an odd, old-fashioned recipe. Jellied cranberry sauce from a can? Jell-o?? Seriously? And yet it is SO good. Trust me.
Mom's Marbled Cranberry Mousse:
1 3/4 cups cranberry juice cocktail
1 package (3 oz.) raspberry jello
1 can (16 oz) jellied cranberry sauce
1 cup whipping cream
In medium saucepan, bring juice to a boil. Remove from heat and stir in jello.
In large bowl, beat cranberry sauce on high for 1 minute or until smooth. Stir in gelatin mixture. Chill about 2 hours until mixture mounds when dropped from spoon.
Whip the whipping cream.
Spoon half of cranberry mixture into bowl, then half of whipped cream. Add remaining cranberry mixture, then add rest of whipped cream in dollops. Run long knife blade zigzag through mixture to create marbleized effect. Cover. Chill for 4 hours until set, or overnight.
Eat with great gusto alongside all the other Thanksgiving necessities.