Frozen Cranberry Cups Food
NO-BAKE CRANBERRY CHEESECAKE CUPS
With just five ingredients and 30 minutes, you can make a tray of these creamy, festive cheesecake cups to impress all your friends.
Provided by My Food and Family
Categories Home
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the mini phyllo shells on a baking sheet and bake for 3 minutes. Remove and set aside to cool.
- In a large mixing bowl beat cream cheese and sugar with whisk or mixer until blended. Stir in whipped topping.
- Spoon cream cheese mixture into a piping bag or large zip top plastic bag. If using plastic bag, cut the tip off. Fill each mini phyllo shell with the cheesecake mixture and top with one cooked cranberry.
- Refrigerate them for 3 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
FROZEN CRANBERRY PUNCH
This is good for holiday get-togethers. The original recipe used vodka instead of the gin I used, but I think it would also be good for a non-alcholic punch by skipping the liquor all together and adding 2 cups ginger ale. Cooking time is minimum freezing time. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Punch Beverage
Time 4h10m
Yield 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large plastic (freezeable) container or ice cube trays (I used a plastic pitcher).
- Cover and freeze.
- To serve, spoon into wine glasses or goblets.
Nutrition Facts : Calories 232.9, Fat 0.2, Sodium 4.2, Carbohydrate 29, Fiber 0.2, Sugar 26.9, Protein 0.5
FROZEN CRANBERRY SALAD
One of my mom's old recipes. Good for the holidays, luncheons, showers, etc. Cook time is freeze time.
Provided by Nicole Brummett
Categories Dessert
Time 6h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients, including the pineapple juice.
- Gently fold in cool whip until thoroughly blended.
- Place in a 9x13x2 in container, or line muffin cups with paper.
- Freeze overnight.
Nutrition Facts : Calories 237.6, Fat 12.5, SaturatedFat 7.5, Sodium 70.5, Carbohydrate 31.6, Fiber 1, Sugar 27.9, Protein 2.1
FROZEN CRANBERRY PIE
"Like everyone else, I like desserts but don't need the calories," says Julie Meyer of Madison, Wisconsin. "I make this pie for my roommates, and they never complain...they just gobble it up!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk cranberry sauce and orange zest until blended. Fold in ice cream and food coloring if desired. Cover and freeze for 15 minutes., Meanwhile, sprinkle crushed wafers in a 9-in. pie plate coated with cooking spray. Freeze for 10 minutes. Spoon ice cream mixture into pie plate. Cover and freeze 4 hours or until firm. Toss cranberries and orange peel in sugar. Remove pie from freezer 10-15 minutes before cutting. Garnish with sugared cranberries and orange peel.
Nutrition Facts : Calories 209 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 117mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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TOASTED GRUYERE AND CRANBERRY CUPS RECIPE - FOOD NETWORK
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- Mix the cranberries, sugar and orange zest and juice in a small saucepan. Place over medium heat and cook until the cranberries soften and start to burst, 8 to 10 minutes. Set aside.
- Combine the cream cheese and Gruyere in a large bowl with a wooden spoon or rubber spatula until smooth.
- Place the phyllo cups on the parchment-lined baking sheet. Spoon about 1 teaspoon of the cranberry sauce into each cup. Spoon about 1 teaspoon of the cheese mixture on top of the cranberry sauce. Bake until the cups are crisp and the cheese is melted and bubbling, 10 to 12 minutes. Sprinkle with chives before serving.
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