Cranberry Bomb
Indulge in the tart-sweet bliss of the Cranberry Bomb, a show-stopping dessert that’s as vibrant as it is luscious. This no-bake treat combines the tangy punch of fresh cranberries simmered with orange juice and sugar, layered with the light creaminess of whipped vanilla-spiked cream. Enhanced with a touch of unflavored gelatin, the mixture is blended into a silky-smooth mousse and chilled to perfection, creating a dessert that melts in your mouth. Whether served in elegant molds or individual dessert dishes, the Cranberry Bomb is an effortlessly elegant choice for any holiday gathering or festive celebration. Garnish with a sprig of fresh mint to add a touch of sophistication and elevate the presentation. Perfectly balanced, beautifully textured, and utterly irresistible, this dessert makes the most of seasonal flavors for a memorable culinary experience.
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Recipe Information
Ingredients
- 2 cups cranberries
- 1 cup granulated sugar
- 0.5 cup orange juice
- 0.5 cup water
- 2 packets unflavored gelatin
- 0.25 cup cold water
- 1 cup whipped cream
- 1 teaspoon vanilla extract
- 5 leaves fresh mint leaves (optional, for garnish)
Instructions
Rinse the cranberries under cool water and set aside.
In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and water. Stir to mix.
Place the saucepan over medium heat and bring to a gentle boil, stirring occasionally. Cook for about 7-10 minutes, or until the cranberries pop and the mixture thickens slightly.
Remove the saucepan from heat and allow the mixture to cool for 10 minutes.
While the cranberry mixture cools, prepare the gelatin. In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it bloom for 5 minutes.
Heat the bloomed gelatin in the microwave for 10-15 seconds, or until fully dissolved.
Stir the dissolved gelatin into the cooled cranberry mixture until well incorporated.
Transfer the cranberry mixture to a blender or food processor. Blend until smooth, then let it cool to room temperature.
In a mixing bowl, whip the whipped cream and vanilla extract until soft peaks form.
Once the cranberry mixture is cool, gently fold the whipped cream into it until no streaks remain.
Pour the mixture into serving molds or dessert dishes and smooth the surface.
Refrigerate for at least 4 hours, or until fully set.
When ready to serve, remove from molds and garnish with fresh mint leaves if desired.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 222.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
