Cranberry Mousse Pie


submitted by Kris Shaw with permission of Beth Hillson, author of Gluten Free Makeovers.

Makes one 9 inch pie.

If you want a refreshing way to enjoy cranberries, this may be just the right level of sweetness. It’s as festive as it is delicious. Garnish with whipped cream and/or chocolate shavings.

Cranberry Mouse PieIngredients

1/2 pound fresh or frozen cranberries
1/2 cup sugar, divided
1/4 cup orange juice
1 1/2 tsp dried orange peel
1 tsp fresh grated ginger
2 Tbs Triple Sec liqueur or
additional orange juice
1/2 Tbs unflavored gelatin,
softened in 1 Tbs orange juice
1 cup whipping cream or
dairy-free topping
1 pie shell, prebaked or homemade
using a gluten-free recipe



  • In a medium saucepan, combine cranberries, 1/4 cup sugar, ginger, orange juice, and peel.  Bring to boil, stirring frequently
  • Lower heat to medium low and cook, stirring constantly until the cranberries break down.  This takes about 15 minutes.  Remove from heat.
  • Add Triple Sec liqueur and stir.  Let mixture cool down.  warm the gelatin-orange juice mixture until it liquefies (10-20 seconds).
  • Add this to the cranberry mixture in a steady stream, stirring while adding.
  • Scrape into a bowl and chill the mixture for 20 minutes.
  • Beat cream and remaining 1/4 cup of sugar until stiff.  Fold into the cranberry mixture and spoon into 8-inch baked pie shell.
  • Chill at least 3 hours before serving.


<< Back to Desserts