Petite Frozen Cranberry Salads

Mayonnaise, the cornerstone of any 1960s fruit salad.

That dash of mayonnaise does make sense, however; it’ll thicken the cream and add a little bit of a base savory flavor as a counterpoint to the tart cranberries.

The November 1965 issue of Better Homes and Gardens also, evidently, included stories about car-shopping, winter vacations, and basement finishing. Which makes the cover image a little confusing, because I’m not sure that little girl has useful advice about any of that.

From the box of D.W. from Cedar Falls, Iowa.

Petite Frozen Cranberry Salads

1 c. whipping cream
1/4 c. sugar
Dash of salt
2 Tbsp. mayonnaise
2 c. ground fresh cranberries
1/2 (6 oz.) (1/3 c.) frozen orange juice [concentrate], thawed

Whip cream, sugar and salt to soft peaks. Stir in mayonnaise, mixing well. Fold in cranberries and orange juice. Set paper baking cups in muffin tins; and fill with cranberry mixture and freeze till firm.

Remove from refrigerator 15 to 20 minutes before serving. Makes 6 to 8 servings.

Better Homes and Gardens
November 1965

You might add some red coloring if you want it to be more of a pretty pink color.

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