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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is different from most cranberry salads and it's delectable. This salad freezes firm, but is easy to cut into serving size pieces.—Suzanne Merrill, Nampa, Idaho Ingredients:
1 can (14 ounces) jellied cranberry sauce |
3 tablespoons orange juice |
1 teaspoon grated orange peel |
1/2 cup heavy whipping cream |
2 tablespoons sugar |
2 tablespoons reduced-fat mayonnaise |
1/4 cup chopped pecans |
Directions:
1. Line a 9-in. x 5-in. loaf pan with foil; set aside. Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended. Transfer to prepared pan.
2. In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise. Spread over cranberry mixture: sprinkle with pecans. Cover and freeze for 4 hours or until firm. May be frozen for up to 1 month.
3. To use frozen salad: Using foil, lift salad out of pan. Cut into pieces. Yield: 8 servings.
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