Combine cranberries and sugar; let stand 10 minutes.
Meanwhile, peel and section one of the oranges; reserve juice. Finally
chop orange sections, set aside. Squeeze remaining orange to make
1/3 cup juice, adding reserve juice if necessary. Gradually beat orange
juice and vanilla into cream cheese. Stir in cranberry mixture, chopped
orange sections, apple, and dates. Whip cream until soft peaks form.
Fold into cream cheese moisture. Spoon into an 8 x 4 x 2 loaf pan,
5 cup mold, or 10 to 12 paper bake cups in muffin pans. Cover and
freeze until firm. To serve, let stand at room temperature for 15
to 20 minutes to thaw slightly. Unmold and serve on lettuce-lined
plates. If desired, garnish with additional orange section makes 8-12
side dish servings.
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