Cranberry Noel is a vintage cranberry recipe that is perfect for a Thanksgiving dessert or Christmas dessert. It’s really simple and surprisingly delicious.
I love trying vintage recipes because it’s a fun look into the past and you will often find forgotten gems. This is one of those times!
I honestly didn’t have high hopes for this recipe. It didn’t sound bad or weird like some recipes from the past but it seemed kind of boring.
I have been wanting to try it for a long time but it’s surprisingly hard to find organic jellied cranberry sauce in the summer months. I could find Ocean Spray but it has high fructose corn syrup which I try to avoid. I usually make my own cranberry sauce but this needed to be jellied and who has time for that?
I finally found some organic jellied cranberry sauce from Woodstock Organic and grabbed a few cans so I could try this right away and share it if it was any good before the holidays.
Thankfully it is amazing. I will be adding this recipe to my Christmas recipe book to make every year. It’s so simple and can be made with just four ingredients in around 10 minutes.
It has a mousse-like texture and is surprisingly light. While it still tastes like cranberry, of course, it’s not overwhelming and not at all bitter.
My husband isn’t a big fan of cranberry sauce or cranberry desserts but he tried this and was also surprised. He said it was delicious.
The original recipe seems to come from an Ocean Spray cranberry ad. There is no date on the ad and I’m not sure where it came from but looking at the other recipes it seems to be from the 1950s, maybe early 1960s.
It also looks like from the add that it’s topped with more whipped cream and maybe cranberries? I just served mine as is and it was great. I served mine in coupe glasses but any small dish would work.
I hope you try this vintage recipe out and love it as much as I did. Don’t forget to leave a comment if you try it. You can also tag me in photos on Instagram.
- 1 cup of heavy cream
- 1 can of jellied cranberry sauce
- 2 tablespoons sugar
- 1/2 teaspoon almond extract
- Beat together the cranberry sauce, sugar, and extract. Set aside.
- Whip the heavy cream to soft peaks.
- Gently fold the whipped cream into the cranberry mixture.
- Best when served right away.
This is also great with vanilla extract in place of the almond if you don't have any or if you have an allergy.
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Amount Per Serving: Calories: 226 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 13mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g
More Holiday Vintage Recipes
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