Four Cranberry Dessert Recipes

More recipe clippings I have saved.   These were in a magazine (unknown), (Nov. 1973).   I will post each one in a separate post.  Not T&T, but are some that I thought sounded good.

CRANBERRY HEAVENLY HASH

1-1/2 cups cranberries, finely chopped

1/2 cup sugar

1 cup miniature marshmallows

1 cup chopped nuts

4 bananas, peeled and sliced

2 cans (13-1/4 oz. each) pineapple tidbits, drained

2 cups heavy cream, whipped

1 tsp. rum extract

Combine cranberries and sugar and mix well.  Stir in next 4 ingredients, then fold in cream and flavoring.  Chill several hours, then spoon into sherbet glasses.  Makes 8 to 10 servings.  Note: recipe can be halved.  Keeps well several days.

My comments:  I would probably use Cool-Whip instead of whipping cream.

 I love cranberry salads, so I'm sure I'll love this one. Copied.

chefly 

CRANBERRY-ALMOND CRUNCH PIE

I pkg. (8 oz.) cream cheese, softenend

1 can (16 oz.) whole-cranberry sauce

Unbaked 9" pie shell

Brown sugar,  (1/2 cup for filling, and 3 TBSPS. for crumble topping)

3 TBSPS. cornstarch

1/8 tsp. salt

1/3 cup all-purpose flour

1/2 cup diced almonds, toasted and cooled

1/4 cup butter or margarine

Blend cream cheese with 1/2 cup cranberry sauce and spread in pie shell.  Mix 1/2 cup packed brown sugar, the cornstarch and salt.  Mix with remaining cranberry sauce and pour into shell.  Mix flour, almonds, 3 TBSPS. brown sugar and the butter to a crumbly consistency.  Sprinkle on pie and bake in preheated 375 degree F. oven about 40 minutes; cool, then chill.

Comments:  I have all the ingredients for this, so I might try it this weekend.  If I do, I'll try to remember to post a review.

CRANBERRY SHERBET

1 can (16 oz.) jellied cranberry sauce (not whole-berry)

1 can (6 oz.) frozen lemonade concentrate, thawed

Cranberry-orange relish (optional)

With rotary egg beater, beat first 2 ingredients and 2-1/4 cups water until well blended.  pour into 8" square pan and freeze until mushy.  Beat again until smooth, then freeze until firm.  If desired, top each serving with a spoonful of cranbearry-orange relish.  Makes about 1 quart.

CRANBERRY-APPLE SCALLOP

6 medium apples, cored and sliced

2 cups cranberries

1 cup maple or maple-flavored syrup

1 stick cinnamon

2 TBSPS. butter or margarine

Cream

Arrange apple rings in shallow 2-quart baking dish, overlapping slices to fit.  Top with cranberries.  Add syrup and cinnamon stick, then dot with butter.  Cover and bake in preheated 350 degree F. oven, basting several times with syrup in bottom of dish, 1-1/2 hours, or until fruit is tender.  Serve warm with cream.  Makes 6 servings.