This cranberry mousse cups recipe arrived in my kitchen the way many treasured family dishes do: through a small experiment when I wanted something bright and festive without a lot of fuss. I first assembled these for a holiday brunch when fresh cranberries were on sale and the idea of a light, chilled dessert seemed perfect after a heavy meal. The first bite — a cool spoonful of tangy cranberry swirled with cloud-like vanilla — immediately became a favorite. It felt celebratory yet simple, perfect for clearing the palate after rich mains.

The texture is the real joy: a glossy cranberry layer that holds a faintly textured fruit puree, topped with an airy vanilla mousse that melts into it. The cranberry layer keeps the dessert lively with citrus notes and a hint of vanilla, while the vanilla layer adds a comforting, creamy counterpoint. I often hear the same reaction from guests — they assume it will be heavy, then are delighted by how light and refined it is. Because it can be made ahead and plated individually, it’s become my go-to for hosting.

Ingredients

• Cranberries (for the cranberry layer): 1 1/2 cups fresh or frozen cranberries. Choose firm berries; frozen work well if fresh aren’t available — they thaw quickly into a perfect puree.
• Sugar: 1/2 cup granulated sugar. Adjust slightly if your berries are extra tart; this amount balances tartness without becoming cloying.
• Orange: 1 teaspoon orange zest and 1 tablespoon orange juice. Fresh zest brightens the fruit; bottled juice works in a pinch but fresh is best for aroma.
• Vanilla and color: 1 teaspoon vanilla extract and a few drops of pink or red gel coloring (optional) to enhance presentation without changing flavor.
• Gelatin (cranberry layer): 1 teaspoon unflavored gelatin + 2 tablespoons cold water for blooming. Gelatin provides the subtle set needed to support the vanilla layer.
• Heavy cream (cranberry layer): 3/4 cup cold heavy cream. Lightly whipped into the cooled cranberry to create a mousse texture and reduce density.
• Heavy cream (vanilla layer): 1 cup cold heavy cream. This becomes the airy, stable vanilla top layer when whipped to soft peaks.
• Powdered sugar and vanilla: 1/4 cup powdered sugar and 1 teaspoon vanilla bean paste or extract for the vanilla layer. Powdered sugar dissolves smoothly and helps stabilize the whipped cream.
• Gelatin (vanilla layer): 1 teaspoon unflavored gelatin + 2 tablespoons cold water to bloom — essential for a stable, scoopable mousse that holds through plating.
• Garnish: Sugared cranberries and fresh mint leaves to add sparkle and a fresh herbal note at service.

Instructions

Prepare the cranberries: Combine 1 1/2 cups cranberries, 1/2 cup granulated sugar, and 2 tablespoons water in a small saucepan. Cook over medium heat for about 8–10 minutes, stirring occasionally, until the berries pop and soften. Remove from heat, stir in 1 teaspoon orange zest, 1 tablespoon orange juice, and 1 teaspoon vanilla. If you prefer a very smooth texture, blend the mixture briefly and strain through a fine-mesh sieve to remove skins; otherwise leave slightly textured for body. Bloom and incorporate gelatin: Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let sit for 5 minutes to bloom. Warm the gelatin gently (10–15 seconds in a microwave or over a double boiler) until liquid but not boiling. Whisk a spoonful of the warm cranberry purée into the gelatin to temper, then whisk the gelatin mixture back into the remaining purée for even setting. Cool and fold cream into cranberry: Allow the cranberry mixture to cool to room temperature — it must not be hot or it will deflate whipped cream. Meanwhile, whip 3/4 cup cold heavy cream to soft peaks. Fold roughly one-third of the whipped cream into the cooled purée to loosen it, then gently fold in the remainder until uniform. If using gel coloring, add a few drops now and fold to distribute. Bloom gelatin for vanilla: Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let it bloom for 5 minutes. Heat gently until liquid and set aside to cool slightly while you whip the cream. Make the vanilla mousse: Whip 1 cup cold heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla bean paste to medium–stiff peaks. Temper the warmed gelatin by stirring a spoonful into it, then whisk the tempered gelatin into the whipped cream quickly but gently so it incorporates without losing volume. Work quickly while the gelatin is fluid but not hot. Assemble the cups: Layer the cranberry mousse into serving cups — about one-third cup per serving depending on cup size — then chill for 20–30 minutes to set slightly. Spoon or pipe the vanilla mousse on top and smooth with the back of a spoon. Return to the refrigerator for at least 2 hours, preferably overnight, to achieve a clean set and marry the flavors. Garnish and serve: Just before serving, top with sugared cranberries and a fresh mint leaf for color and a crisp contrast. If making sugared cranberries yourself, toss fresh cranberries in a simple syrup, then coat with superfine sugar and let them dry on parchment.

Storage Tips

Store assembled cups in an airtight container or covered with plastic wrap in the refrigerator for up to 72 hours. Place a sheet of parchment between stacked layers to prevent sticking. For best texture, avoid freezing; if you must, freeze only the cranberry purée (without cream) for up to one month, then thaw and remake the mousse layers. Reheat is unnecessary — serve straight from the fridge and allow 5 minutes at room temperature if the mousse seems very firm.

Ingredient Substitutions

For a vegetarian version, replace gelatin with agar-agar: use about 1/2 teaspoon agar powder per gelatin teaspoon, dissolved in warm liquid and simmered briefly to activate. For dairy-free options, whip chilled coconut cream instead of heavy cream — note the coconut flavor will be noticeable. If you want lower sugar, reduce granulated sugar to 1/3 cup and taste the cranberry before setting; balancing with a touch more orange juice can offset lost sweetness.

Serving Suggestions

Serve in small coupe glasses, clear tumblers, or decorative ramekins to showcase the layers. Garnish with sugared cranberries and a single mint leaf or a twist of orange zest. These pair beautifully with spiced shortbread cookies, a small espresso, or alongside a cheese board where their acidity can refresh the palate between bites.

Cultural Background

Cranberries are a New World fruit long associated with North American holiday tables. Layered desserts like these borrow from mousse traditions in European patisserie, combining fruit purées with stabilized cream. The pairing of citrus and cranberry is classic because orange amplifies the berry’s natural brightness. This style of chilled, layered dessert is both modern and nostalgic — familiar flavors presented in individual, elegant portions.

Seasonal Adaptations

In winter, use spiced cranberry purée by adding a cinnamon stick or a single star anise while cooking and removing before blending. In summer, brighten with a hint of lime instead of orange and swap some cranberries for raspberries for a lighter fruit character. Holiday versions benefit from a splash of liqueur (e.g., Cointreau or Grand Marnier) added to the cranberry after cooking — reduce the orange juice slightly to compensate.

Meal Prep Tips

Prepare the cranberry purée and the vanilla mousse separately up to 24 hours in advance. Store each in airtight containers in the refrigerator; assemble cups the day you plan to serve for the freshest texture. For transport, keep layers chilled in sealed containers and assemble at the venue, or assemble fully and transport in a cooler to maintain set. Use disposable piping bags for neat presentation if piping the vanilla layer.

These cranberry mousse cups are easy to make, elegant to serve, and endlessly adaptable. They bring color and brightness to any menu and are wonderfully forgiving for cooks of all levels — give them a try and make them your own.