Frozen Cranberry Mousse

ingredients

1 1/2 cups cranberries
1/2 cup water
2/3 cup sugar, divided
rind from 1/2 orange, grated
2 eggs
1/2 teaspoon vanilla
pinch of salt
1 cup whipping cream

directions

Cook cranberries in the water with 1/3 cup of the sugar and the orange peel for five minutes or until the berries begin to burst. Drain the cranberries and puree them in a food processor. Beat the eggs until light and fluffy. Gradually beat in the rest of the sugar. Combine the eggs with the strained cranberry mixture, vanilla, and salt. Whip the cream until stiff. Fold the cranberry mixture into the cream. Freeze until firm. Remove from the freezer a few minutes before serving.

Source: Brianne