There’s something special about a dessert that’s both light and luscious. These Cranberry Mousse Cups deliver that perfect balance — tart cranberries meet creamy vanilla in every spoonful.
Whether you’re hosting a holiday dinner or just want a make-ahead treat that looks like it came from a fancy bakery, this recipe is for you. It’s festive, elegant, and surprisingly easy to whip up.
Table of Contents
Why You’ll Love This Cranberry Mousse Cups
Cranberry Mousse Cups feel like a celebration in a glass — refreshing, creamy, and just sweet enough.
- Perfect make-ahead dessert for holidays or dinner parties
- Gorgeous layered presentation
- Bright cranberry flavor balanced by smooth vanilla
- Naturally gluten-free
- Light texture but rich taste
- Customizable with fruits or chocolate toppings
I first made these mousse cups during a Thanksgiving gathering near Austin, and they’ve become a family staple ever since. My mom always brought cranberry sauce, so I wanted to honor that flavor but give it a creamy twist. These cups hit the mark — they look impressive but come together with ease.
Ingredients You’ll Need
You’ll create two layers: a cranberry mousse and a vanilla mousse, both creamy and flavorful.
For the Cranberry Mousse Layer
- 1 ½ cups fresh or frozen cranberries – for tartness and color
- ½ cup granulated sugar – sweetens and balances the tartness
- 2 tablespoons water – to help cook down the cranberries
- 1 teaspoon orange zest – adds brightness
- 1 tablespoon orange juice – deepens the citrus note
- 1 teaspoon vanilla extract – brings warmth
- A few drops pink or red gel food coloring (optional) – enhances color
- 1 teaspoon unflavored gelatin – sets the mousse
- 2 tablespoons cold water – for blooming gelatin
- ¾ cup heavy cream (cold) – whipped for that fluffy texture
For the Vanilla Mousse Layer
- 1 cup heavy cream (cold) – for a light, smooth base
- ¼ cup powdered sugar – adds sweetness
- 1 teaspoon vanilla bean paste or extract – rich vanilla aroma
- 1 teaspoon unflavored gelatin – keeps it firm
- 2 tablespoons cold water – for blooming gelatin
Garnish
- Sugared cranberries – for sparkle and tartness
- Fresh mint leaves – for a pop of green freshness
Optional Add-Ons or Substitutes
- Swap cranberries for raspberries for a summer twist
- Add white chocolate shavings between layers
- Use coconut cream for a dairy-free version
- Layer into tart shells for an edible cup
- Fold in crushed meringue for a textural contrast
Step-by-Step Instructions
When it comes to mousse, patience and timing matter — let each layer chill properly for a clean, beautiful finish.
- Make the Cranberry Mixture
In a saucepan, combine cranberries, sugar, water, orange zest, and juice. Cook on medium until berries pop and the mixture thickens (about 10 minutes). Remove from heat, add vanilla, and blend until smooth. - Bloom the Gelatin
Sprinkle gelatin over cold water and let it sit 5 minutes. Then stir it into the warm cranberry puree until dissolved. Cool slightly. - Whip the Cream
Beat the heavy cream until soft peaks form. Gently fold in the cooled cranberry mixture until smooth and airy. Spoon into serving glasses and refrigerate for 30 minutes. - Prepare the Vanilla Mousse
Bloom gelatin in cold water for 5 minutes. In a small pan, warm just enough cream to dissolve the gelatin, then combine it with remaining whipped cream, powdered sugar, and vanilla. Fold until fluffy. - Layer and Chill
Spoon or pipe the vanilla mousse on top of the cranberry layer. Chill at least 2 hours or overnight for best results. - Garnish and Serve
Top each cup with sugared cranberries and a mint leaf just before serving.
Quick Reminders:
- Always cool the fruit base before folding into cream.
- Don’t overwhip; you want soft, cloud-like texture.
- Chill fully before serving for clean layers.
- A piping bag gives that professional look.
Expert Tips for Success
Creamy, airy mousse comes from a gentle hand.
- Chill your mixing bowl and beaters before whipping cream.
- Don’t skip blooming the gelatin — it ensures stability.
- Use a fine mesh strainer to remove cranberry skins for smoothness.
- Add a touch of lemon zest for extra brightness.
- Prep the night before — the flavor deepens beautifully overnight.
If you love mousse-based desserts, try the Raspberry Pistachio Mousse Cakes for a nutty twist or the holiday-perfect Gingerbread Latte Mousse Domes.
Serving Suggestions
These mousse cups shine on a holiday dessert table or at elegant gatherings.
- Serve in clear glass cups for visual appeal
- Garnish with edible gold flakes or sugared rosemary
- Pair with shortbread or butter cookies
- Add a drizzle of white chocolate ganache
- Present on a tray with fresh cranberries for a festive touch
Each spoonful feels like winter’s version of sunshine — bright, cool, and comforting. For a lighter baked option, the Yogurt Cloud Cake and French Butter Cookies pair beautifully with this mousse for dessert platters.
Storing and Reheating
Mousse stores well when chilled properly.
How to Store It
- Cover with plastic wrap and refrigerate for up to 3 days
- Avoid stacking cups to preserve presentation
- Do not freeze — the texture changes after thawing
How to Reheat It
- No reheating needed — mousse is served chilled
- Let it sit at room temperature for 10 minutes before serving for the best texture
Even after a couple of days, the layers stay creamy and perfectly balanced.
Nutrition Information
- Serving Size: 1 cup
- Calories: 379
- Total Fat: 27g
- Saturated Fat: 17g
- Trans Fat: 1g
- Unsaturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 36mg
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 27g
- Protein: 4g
Frequently Asked Questions
Can I make these ahead?
Yes! Prepare them up to 2 days in advance. Keep them chilled and garnish right before serving.
What if I don’t have gelatin?
You can use agar-agar as a vegetarian substitute, but the texture will be slightly firmer.
Can I use frozen cranberries?
Absolutely. Just thaw and drain before cooking.
Final Thoughts
This Cranberry Mousse Cups recipe captures everything I love about seasonal desserts — bright, colorful, and creamy with just enough tang to keep it balanced. It’s the kind of dessert that turns an ordinary night into a celebration.
- Use fresh cranberries for the brightest flavor
- Chill completely before serving for perfect texture
- Don’t be afraid to get creative with your toppings — this dessert is as flexible as it is delicious
Cranberry Mousse Cups
Ingredients
Equipment
Method
- In a saucepan, combine cranberries, sugar, water, orange zest, and juice. Cook on medium until berries pop and the mixture thickens (about 10 minutes). Remove from heat, add vanilla, and blend until smooth.
- Sprinkle gelatin over cold water and let it sit 5 minutes. Stir into the warm cranberry puree until dissolved. Cool slightly.
- Beat the heavy cream until soft peaks form. Gently fold in the cooled cranberry mixture until smooth and airy. Spoon into glasses and refrigerate for 30 minutes.
- Bloom gelatin in cold water for 5 minutes. Warm a bit of cream to dissolve the gelatin, then mix with remaining whipped cream, powdered sugar, and vanilla. Fold gently.
- Spoon or pipe the vanilla mousse on top of the cranberry layer. Chill at least 2 hours or overnight.
- Top each cup with sugared cranberries and a mint leaf just before serving.
Nutrition
Notes
- For a vegetarian version, substitute gelatin with agar-agar (texture will vary).
- To enhance color, optional pink or red gel food coloring can be used.
