Frozen Cranberry Cups Recipe

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Frozen Cranberry Cups Recipe

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It's just not Christmas at our house without this lighter-than-air whipped dessert. It couldn't be easier to make... and looks so festive in foil cups. Guests always ask for the recipe.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 3/4 cup whole-berry cranberry sauce
  • 3 tablespoons thawed orange juice concentrate
  • 2 tablespoons chopped pecans
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sugar

Directions

Place the cranberry sauce in a bowl; chop the cranberries. Stir in the orange juice concentrate and pecans; set aside.
In a bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into the cranberry mixture. Fill foil-lined muffin cups two-thirds full.
Cover and freeze until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Originally published as Frozen Cranberry Cups in Country Woman Christmas Annual 2003, p48

Nutritional Facts

1 each: 124 calories, 7g fat (4g saturated fat), 20mg cholesterol, 12mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 3/4 cup whole-berry cranberry sauce
  • 3 tablespoons thawed orange juice concentrate
  • 2 tablespoons chopped pecans
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sugar
  1. Place the cranberry sauce in a bowl; chop the cranberries. Stir in the orange juice concentrate and pecans; set aside.
  2. In a bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into the cranberry mixture. Fill foil-lined muffin cups two-thirds full.
  3. Cover and freeze until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Originally published as Frozen Cranberry Cups in Country Woman Christmas Annual 2003, p48

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