Cranberry Mousse

 

1 1/2

cups cranberry-raspberry juice

3/4

cup sugar

3

tablespoons cornstarch

1/2

cup frozen cranberry-orange sauce (from 10-oz tub), thawed

1

cup whipping (heavy) cream

• 1 In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
• 2 In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• 3 Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.