NEWS

​Frozen Cranberry Salad

Cranberries are a traditional addition to holiday meals, but don’t feel like you have to reserve this fun dish just for Thanksgiving and Christmas. It makes for a fun fruity addition to any meal. In fact, it would be a refreshing addition to a summer meal as well.

If you are looking for a fun way to change up your Thanksgiving or Christmas menu, you are in the right place. This easy recipe is just slightly sweet and is a great make ahead cranberry option that will add great textural and flavor variety to your meal plan.

The sour cream not only makes it creamy, but it helps to balance out the sweetness that is present. The pecans add a nice bit of texture, but you can easily leave them out if you prefer.

Tips and Tricks

As written, there are chunks of pineapple and cranberries throughout the salad. For a smoother texture, pulse the cranberry sauce and crushed pineapple in a food processor for a bit before stirring in the sour cream.

Scoop the mixture into ramekins, small bowls or even lined cupcake tins for single serve treats. Or scoop it into a square baking dish to slice and serve in pieces

For another fun presentation, line a loaf pan with parchment paper and spoon the mixture into it. Before serving, unmold the mixture and cut into slices.

Some people fold in Cool Whip or lightly sweetened whipped cream to make it sweeter. Then you could certainly serve this as a light dessert if you want.

Vintage frozen cranberry pineapple salad is a perfect side dish or light dessert. It only takes 4 simple ingredients and a few minutes to make, the hardest part is waiting for it to freeze.

Prep Time 5 minutes

Cook Time 0 minutes

Additional Time 3 hours

Total Time 3hours 5 minutes

Servings: 8 Servings

Equipment

• 8-Inch Square Glass Baking Dish with Lid
• Libbey Small Glass Bowls with Lids

Ingredients

• 20 oz can crushed pineapple drained
• 14 oz can whole cranberry sauce
• 1 cup sour cream
• ¼ cup chopped pecans

Instructions

1. In large mixing bowl, chop up cranberry sauce.
2. Stir in remaining ingredients.
3. Spoon into ramekins, square baking dish or loaf pan.
4. Freeze for at least 3-6 hours, but up to several days.
5. Allow to sit at room temperature for 10-15 minutes before serving.

Notes

This recipe works best with full fat sour cream. For a smoother texture, use a food processor and pulse the ingredients together until you get the texture you want.