Layered cranberry sauce
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Layered cranberry sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g of cottage cheese, room temperature
- 2 tablespoons mayonnaise
- 1/2 cup chopped walnuts, plus more for sprinkling (optional)
- 500 gr. jelly-like cranberry sauce
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Cooking the dish according to the recipe:
- In a bowl, beat the cream cheese and mayonnaise with a mixer until creamy (the mixture should be paste-like). Mix in the walnuts.
- Place the cranberry sauce in a bowl and mash with the back of a fork.
- Place about half of the cranberry sauce in a large bowl. Spread the cottage cheese mixture over the cranberry sauce, then carefully cover with the remaining cranberry sauce. Sprinkle with more walnuts, if desired.
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