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Southwestern Cranberries

Southwestern Cranberries

  • Prep

    30 m
  • Ready In

    10 h
Elaine

Elaine

Cranberries with apples, walnuts and frozen whipped dairy topping. This recipe will give you something to whoop and holler about!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 69.3g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
  2. A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.
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Reviews

mermaid
3

mermaid

4/1/2008

Way too sweet when made with two cups sugar. Cut down on the sugar (taste and sugar to your taste). Good with Splenda instead of sugar. I wouldn't use more than just a couple of Tablespoons of sugar, but we like things tart.

akfilly
2

akfilly

4/11/2004

Our family had this last year for the first time on Thanksgiving. We truly enjoyed it. The only exposure to cranberry that I had prior to this (other than juice and cranberry muffins/bread) was in a can. I did not like the canned version. I must say that I was most impressed by this recipe. It is now appear on our Thanksgiving menu yearly.

hwntradewinds
2

hwntradewinds

12/1/2003

I followed the recipe exactly as printed. It turned out to be extremely sweet and strong tasting. It was not edible by itself. Perhaps over ice cream? My students and I did not care for it.

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