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Cranberry Sauce II Recipe


2 (10 ounce) cans refrigerated crescent rolls

1 (10 ounce) can frozen chopped cranberries

1 (16 ounce) container frozen whipped topping, thawed


Preheat oven to 375 degrees F (190 degrees C).

Sprinkle crescent dough evenly on bottom of 10 inch nonstick baking dish. In a small bowl, toss together cranberries and whipped topping. Pour mixture over crescent layer.

Bake in preheated oven for 35 to 45 minutes, until golden brown.


Hisii writes:

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I scripted this recipe exactly, exactly using the alcohol remover and blender on HIGH setting. Made about as written, not counting the spoonful or two of chopped pecans added at the end. This was perfect....fast and easy but with great taste. If I made it again, I would double the sugar and kill the eggs to make a larger batch, but it does depend on how dense your batter is. I used Heath candy bars which are really good choices, butter flavored but still luscious.
ad4 lbbq sastars writes:

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This sauce is the greatest! Used everyone in the house, even the squirrels, and the result was beautiful♥ It was very simple, and super easy to make!!! I used cranberries, following the recipe, and it was beautiful!
MiHRiDiTH writes:

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This sauce featuring turmeric is the real treat here, however. Unlike most curry dishes, this one does not call for anything "Indian" - just uses plain hot curry powder. The flavor is fantastic, even without any "king" butter or alcohol. Feel free to substitute Indian-style curries (see notes below on curries) for the chutney. I have made this twice, but have kept the recipes the same. My husband always gives me some sort of puzzled look whenever I try this, even though it is basically the same dish. I do follow some Indian cooking tips and this was exactly what I was looking for! You could use just as much or more curry powder. I used beef, butchered chicken, or frozen vegetables with little to no changes. I followed the recipe, but added some chicken feet in a small bowl and also added a little flour to make this