Ingredients10 h servings 452 cals
- Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
- 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.
Per Serving: 452 calories; 20.3 g fat; 69.3 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 12 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 s...
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) wa...
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.
What a wonderful festive dessert for Christmas or Thanksgiving. ( or any time) I have made this several times and it is a big hit at the quilting get togethers.