CRANBERRY FROST SALAD
½ cup (4 oz. by weight) CAPE BLANCO CRANBERRIES, finely chopped
1/3 cup sugar
2 medium oranges
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 medium apple, finely chopped
½ cup chopped dates
1 cup whipping cream
Lettuce
Combine chopped CAPE BLANCO CRANBERRIES and sugar; let stand 10 minutes. Meanwhile, peel and section one orange, reserving juice. Finely chop orange sections; set aside. Squeeze remaining orange to make a total of 1/3 cup juice. Beat together the 1/3 cup orange juice, the cream cheese, and vanilla till fluffy. Stir in orange sections, CAPE BLANCO CRANBERRIES, apple, and dates. Whip cream till soft peaks form. Fold whipped cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2-inch loaf pan, or 8 or 9 individual molds. Cover with moisture-vapor proof material. Seal, label, and freeze at least 3 hours or as long as 1 month. Before serving, let stand at room temperature for 10 to 15 minutes to soften slightly. Unmold onto lettuce-lined plate. Garnish with additional orange sections, if desired. Makes 8 or 9 servings.
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