12 ounces of root beer
1 (12-ounce) bag of fresh or frozen cranberries (3 cups)
1 1/2 cups of sugar
1 tbls. of corn starch
*Place root beer and cranberries in sauce pan and bring to a boil. Mix together the sugar and corn starch; add to sauce pan. Simmer for 5 minutes or until liquid becomes clear and shiny. Chill cranberry mixture and serve. This can be served hot.
Variations: For 4 portions of mousse, whip 2 pints heavy whipping cream (the heavier the better) until cream is stiff. Fold in 1 cup of the root beer cranberries. In 4 tall stemmed glasses, layer the cream mixture with the root beer cranberries to desired fullness.
