For 6 servings you will need:

1 can (16 oz.) cranberry sauce
1 can (8 oz.) apple chunks or 1 c. canned apple pie filling
1 c. sour cream
1 tbsp. lemon juice
3 tbsp. powdered sugar
Lemon slices and fresh cranberries for garnish, optional

In a mixing bowl, gently mix together cranberry sauce and apple chunks with their juices until combined. Take care not to mash apples.

In another bowl, mix the sour cream with the lemon juice and sugar. Stir into the cranberry mixture, blending well.

Pour fruit mixture into a foil-lined 8 1/2 x 4 1/2 inch loaf pan. Cover and freeze salad at least 4 hours or until ready to serve.

Remove from pan onto serving platter. Let stand at room temperature 5 to 10 minutes. Garnish with lemon slices, fresh cranberries and fresh leaves, if desired.

This is a quick and easy salad with a built-in bonus - it can be made ahead. The tangy cranberries and juicy apples taste delicious after their chilling time in the freezer.

Preparation time: 15 minutes. Freezing time: 4 hours or longer.