Cranberry Mousse

3 cups cranberries
2 cups sugar
1 quart cranberry juice
3 envelopes gelatin
1/3 cup Kirsch
2 tsp grated orange rind
1 pint heavy cream
1 graham cracker pie crust (if desired)

1. Simmer for 5 minutes:
3 cups cranberries
2 cups sugar
1 cup cranberry juice

2. Dissolve:
3 envelopes gelatin in 1 cup cranberry juice.

3. Add:
2 cups cranberry juice
1/3 cup Kirsch
2 tsp grated orange rind

4. Mix all ingredients well and chill in large bowl for 3 hours.

5. In a chilled bowl, whip
2 cups whipping cream
pinch salt

6. Fold into chilled juice mixture and pour into a 2-quart mold sprayed with cooking oil.

7. Chill and unmold. Serve with raspberry sauce. May be poured into a graham cracker pie crust, if preferred.