Frozen Cranberry Orange Salad Recipe

Frozen Cranberry Orange Salad Recipe
Frozen Cranberry Orange Salad Recipe photo by Taste of Home
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Frozen Cranberry Orange Salad Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing

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

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.
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.
To use frozen salad: Using foil, lift salad out of pan. Cut into pieces. Yield: 8 servings.
Originally published as Frozen Cranberry Salad in Taste of Home Christmas Annual Annual 2011, p28

Nutritional Facts

1 piece: 175 calories, 9g fat (4g saturated fat), 22mg cholesterol, 46mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 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
  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.
Originally published as Frozen Cranberry Salad in Taste of Home Christmas Annual Annual 2011, p28

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