Try this light and luscious cranberry mousse this holiday season. COURTESY OF CAPE COD CRANBERRY GROWERS’ ASSOCIATION

Cranberries have been viewed as the lusciously red and tart cousin of the blueberry, but recent studies show that their sharp taste may be exactly what a healthy diet needs.

The native cranberry for the United States has been linked to gastrointestinal and oral health. Most recently the tiny red berry has been proven to help prevent kidney stones, lower bad cholesterol [LDL] and raise good cholesterol [HDL], assist in recovery from stroke, and help the body in preventing cancer.

Cranberries are at their best from October to December, which is why they’re often found in holiday dishes. No surprise the berry is a fresh favorite for any Thanksgiving feast. Cranberry juice, on the other hand, can be found year round and is known for helping deter urinary tract and kidney infections.

Preparation

Even though cranberries are the most beneficial in their freshest state, they’re usually too sour to eat. Cooking this fruit will dial it down for many dishes. Be careful with cooking them though because if they’re cooked too long the tart taste will actually be maximized. Therefore it is best to cook them only until they “pop!”

Varieties

There are four major varieties of the cranberry, some are better to eat than others.

The American cranberry is the most common in the

U.S. and is the brightest red variety. This is the variety of cranberry that is most commonly found in grocery stores and

used to make cranberry juice.

The European cranberry is smaller than the American variety and is not usually eaten. The European is most often used for ornamental purposes.

The Mountain cranberry is rarely found in markets and its size ranges from ¼ inch to ½ inch. This variety is usually found growing off shrubs instead of off vines like the American cranberry.

The Highbrush cranberry is most commonly used to make jellies, jams, and some cranberry sauces. Other than that, the Highbrush berry is used for ornamental purposes, much like the European variety.

Cranberry Mousse

This light variation of a fruit mousse is made with sweetened cranberry puree folded into an Italian Meringue. The sweetened cranberry puree is thickened by its own natural pectin and is firm enough to hold the mousse without using gelatin. Using meringue in place of whipped cream makes this dessert no fat, with the exception of the whipped cream topping, of course. You can always offer a no-fat or low-fat dollop of whipped cream to keep it light. Cranberry Mousse is the perfect way to top a great holiday meal or party. Serve the mousse in your best dishes or even martini glasses; go luxurious in the presentation—not the calories.

1 cup sweetened cranberry puree

2 cups Italian Meringue

8 mint leaves

24 frosted cranberries

Whipped Cream (Fat free or lowfat)

1. Prepare Italian Meringue (see below). 2. Prepare frosted cranberries (see below). 3. Fold 2 parts Italian Meringue with 1 part sweetened cranberry puree until fairly well blended. 4. Spoon into decorative glasses. 5. Chill for 1 hour. 6. Just before serving, top with whipped cream and garnish with mint leaf and frosted cranberries.

Italian Meringue

1 1/4 cups sugar

1/4 cup water

5 egg whites

1. Pour sugar and water into small saucepan and turn on medium heat.

2. Place on medium heat and stir mixture until sugar is dissolved.

3. Using pastry brush and water, brush sugar crystals from inside of pan. 4. Once sugar has dissolved, bring to rolling boil. Do not stir sugar solution once it begins to boil. 5. Boil to the soft-ball stage.

6. Whip egg whites with electric mixer until they form soft peaks.

7. Once sugar solution has reached soft-ball stage, remove from heat. 8. Set aside for approximately 1 minute.

9. Add sugar solution to egg whites while beating constantly. 10. Beat until firm and glossy peaks form.

Frosted Cranberries

24 cranberries

1/4 cup superfine sugar

1 egg white, lightly beaten

1. Paint each cranberry with egg white using small paintbrush, or place cranberries directly into small bowl containing the lightly beaten egg white.

2. Sprinkle with superfine sugar.

3. Set on parchment paper or wax paper.

4. Chill until ready to use.

Makes 8 servings

RECIPE SOURCE: COURTESY OF CAPE COD CRANBERRY GROWERS’ ASSOCIATION