This is a quick and easy salad from My Great Recipes has a built-in bonus – it can be made ahead. The tangy cranberries and juicy apples taste delicious after their chilling time in the freezer.
You may use 1 cup canned apple pie filling for the can of apple chunks.
Salads and Their Dressings, Section 2, Card 106
Frozen Cranberry Salad
- 1 16- ounce can cranberry sauce
- 1 8- ounce can apple chunks
- 1 cup sour cream
- 1 tablespoon lemon juice
- 3 tablespoons powdered sugar
In a mixing bowl, gently mix together cranberry sauce and apple chunks with their juices until combined. Take care not to smash apples.
In another bowl, mix the sour cream with the lemon juice and sugar. Stir into the cranberry mixture, blending well.
Pour fruit mixture into a foil-lined 8 1/2-by-4 1/2-inch loaf pan. Cover and freeze salad at least 4 hours or until ready to serve.
Remove from pan onto serving platter. Let stand at room temperature 5 to 10 minutes. Garnish with lemon slices, fresh cranberries, and fresh leaves, if desired