Recipe courtesy of Nick Malgieri
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Chill a decorative glass bowl or 6 stemmed glasses.

Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.

Stir in zest, juice and liqueur and rub through a strainer to remove skins.

Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

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