This creamy and refreshing Frozen Cranberry Loaf may be the dish you have been looking for this Thanksgiving. Each year I have always wondered what I could do to make the cranberries special. A few years ago my sister-in-law Patricia served this version and it was so good! Wisconsin produces the most cranberries in the United States and so at our State Fair, cranberries are one of the items featured in the Wisconsin building. The cranberry display has brochures listing cranberry recipes and the original recipe came from that brochure. The original recipe makes three loaf pans so I adapted it to make one loaf for those of us who are serving six or less people. I also included the original recipe in the note section on the recipe below for those of you who will have 15-20 people at your Thanksgiving table. A time saving bonus is that this recipe is not only easy to make but it can be made days in advance because it is kept in the freezer.
I am thankful for all of you who have read and commented and shared my blog over the past three plus years. There are now over 150 posts in the recipe index that I hope you will continue to enjoy. Due to some changes in my life I will no longer be publishing a weekly post however I will occasionally post a recipe and share it with all of you. So please stay subscribed to receive those new posts. I have never, nor will I ever, share my subscriber list. Also, you will be able to access the recipe index when you are looking for ideas and recipes for a special dessert, a simple meal or use it as I do, as my go to “cookbook”. Blessings to all of you and your loved ones this Thanksgiving!
- 1 12 oz. bag Cranberries
- ¼ cup of Crushed Pineapple (drained)
- 3 Tablespoons chopped walnuts (optional)
- 1 and ⅓ cup Sugar
- 1 8 oz. Cream Cheese (at room temperature)
- 1 8 oz. Frozen Whipped Topping (thawed)
- Rinse and then chop the bag of cranberries (use a chopper or blender chopping a cup at a time)
- Add the pineapple and nuts and set aside
- In a mixing bowl blend on low the cream cheese and sugar, add the topping
- When mixed together, fold in the fruit (and nuts if using)
- Spread in a 9x5 loaf pan
- Cover with plastic wrap and freeze
- When ready to serve, either dip into a pan or bowl of hot water and run a knife around the sides of the pan or let it sit at room temperature for about 15 minutes. Tip over onto a serving plate and slice.
To make 3 pans which will serve 18-20 use:
2 12 oz. bags of cranberries
8 oz. crushed pineapple (drained)
1/2 cup chopped walnuts
4 cups sugar
2 8 oz. cream cheese
2 12oz. Whipped topping