My mother used to make these way back in the 50's and 60's. However, she reversed the orange slices and cranberry sauce, putting the more stable orange slice on the bottom for easier serving. A bit time-consuming but a pretty presentation.
Orange 'n' Jellied Cranberry Sauce Stacks
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- 1 (16-ounce) can jellied cranberry sauce
- 4 (1/4-inch-thick) fresh navel orange slices
- Garnishes: fresh cranberries, mint sprigs
- Remove cranberry sauce gently from can, leaving cylinder intact. Cut sauce crosswise into 4 equal portions, and place each on a small plate. Top each portion with 1 orange slice. Garnish, if desired.
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