RecipeSauces and RelishesYield: 8 to 12 side-dish servings
Frosty Cranberry-Date Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 354. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup cranberries, finely chopped
- 1/3 cup sugar
- 2 medium oranges
- 1 teaspoon vanilla
- 1 8-ounce package cream cheese, softened
- 1 small apple, finely chopped
- 1/2 cup whipped pitted whole dates
- 1 cup whipping cream
- Leaf lettuce
Instructions
- Combine cranberries and sugar; let stand 10 minutes. Meanwhile, peel and section one orange; reserve juice. Finely chop orange sections; set aside. Squeeze remaining orange to make 1/3 cup juice, adding reserved juice, if necessary.
- Gradually beat orange juice and vanilla into cream cheese. Stir in cranberry mixture, chopped orange sections, apple, and dates. Whip cream till soft peaks form. Fold into cream cheese mixture. Spoon into an 8x4x2-inch loaf pan, 5-cup mold, or into 10 to 12 paper bake cups in muffin pans. Cover and freeze till firm.
- To serve, let salad stand at room temperature for 15 to 20 minutes to thaw slightly. Unfold from pan or mold, or remove paper bake cups. Serve on lettuce-lined plates. If desired, garnish with additional orange sections.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative