CRANBERRY SALAD
Provided by Kelsey Nixon
Categories side-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
- Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
- Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
- Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
JELLIED CRANBERRY SALAD III
Make and share this Jellied Cranberry Salad III recipe from Food.com.
Provided by Tonkcats
Categories Pineapple
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jello in hot water.
- Add cold water and chill until partially set. Fold in orange, crushed pineapple, cranberry sauce and walnuts.
- Chill until firm.
- Cream cream cheese w ith some of juice off the fruit to use as dressing.
Nutrition Facts : Calories 2255.4, Fat 116.8, SaturatedFat 47.5, Cholesterol 249.9, Sodium 1269.7, Carbohydrate 292.9, Fiber 11.9, Sugar 271.1, Protein 31.3
CRANBERRY SALAD
Steps:
- Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
- Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
- Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
- Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.
BEST EVER CRANBERRY SALAD
This recipes was orginally my DH's Grandmothers and has been tweaked by my MIL. I didn't care for cranberry salad ever till I tried this. I have been making this for years now. Its more of a Jello than a salad. Great to get kids to eat something different. It's definitely something I look forward to eating every Thanksgiving and Christmas. Great on biscuits and rolls. I make this in a large glass decorative bowl because it doesn't look good if you try to transfer it to another dish for the meals. ** Note this is best if made the night before to give time for proper set. I have a lower sugar version posted also. Suggested serving size is about 3 tablespoons.
Provided by barefootmommawv
Categories Gelatin
Time 12h15m
Yield 1 large bowl, 15-20 serving(s)
Number Of Ingredients 7
Steps:
- In the blender puree cranberries and oranges. Add sugar to cranberry mixture and blend.
- In a large bowl dissolve jell-o into boiling water. When dissolved add ice to begin the setting process. Remove what few ice cubes that are remaining.
- Add cranberry mixture to jell-o. Mix well.
- Cover with saran wrap and set in fridge to set.
CLASSIC CRANBERRY SALAD
This crunchy cranberry salad is a riff on the traditional Thanksgiving staple.
Provided by Pam Lolley
Time 4h55m
Yield Serves 12
Number Of Ingredients 7
Steps:
- Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
- Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.
BEST EVER CRANBERRY SALAD II
Make and share this Best Ever Cranberry Salad II recipe from Food.com.
Provided by barefootmommawv
Categories For Large Groups
Time 12h5m
Yield 1 large bowl, 15-20 serving(s)
Number Of Ingredients 7
Steps:
- In the blender puree cranberries and oranges. Add sugar to cranberry mixture and blend.
- In a large bowl dissolve jell-o into boiling water. When dissolved add ice to begin the setting process. Remove what few ice cubes that are remaining.
- Add cranberry mixture to jell-o. Mix well.
- Cover with saran wrap and set in fridge to set.
Nutrition Facts : Calories 92.7, Fat 0.1, Sodium 50.8, Carbohydrate 25.6, Fiber 1.4, Sugar 18.8, Protein 1.1
CRANBERRY SALAD
"CRANBERRIES seem to be traditional with everyone's Thanksgiving meal in one form or another. This salad is our favorite way to serve them, either as an attractive mold or for individual salads. The nuts and other fruit give it a refreshing crunch."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-15 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. , Fold in the cranberries, apples, orange and pecans. Spoon into greased individual salad molds, a 6-1/2-cup ring mold or an 11x7-in. dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise.
Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY SALAD III
A nice change from the traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 9
Number Of Ingredients 6
Steps:
- Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
- In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.8 g, Cholesterol 28 mg, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 6.4 g, Sodium 178.5 mg, Sugar 37.7 g
CRANBERRY SALAD
This is an old-time recipe handed down within the family. I searched forever until I found someone who had it! The ingredients and directions goes back before anyone measured anything. The original recipe used whipping cream but Cool-Whip simplified the preparation. Enjoy!
Provided by Skmarrama
Categories Fruit
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the ground cranberries, sugar, and pineapple. Cover and refrigerate overnight.
- Add the walnuts and marshmallows.
- Fold in the Cool Whip and chill until ready to serve.
Nutrition Facts : Calories 408.9, Fat 6.6, SaturatedFat 5.5, Sodium 38.8, Carbohydrate 90.9, Fiber 4.1, Sugar 74.8, Protein 1.6
CRANBERRY SALAD III
A nice change from the traditional cranberry sauce.
Provided by Ms. Susan Nikolaus
Categories Cranberry Salad
Time 3h10m
Yield 9
Number Of Ingredients 6
Steps:
- Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
- In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.8 g, Cholesterol 28 mg, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 6.4 g, Sodium 178.5 mg, Sugar 37.7 g
CRANBERRY SALAD
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with roasted ham or turkey during the holidays, this easy recipe can easily be doubled to serve a large crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h15m
Number Of Ingredients 9
Steps:
- Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
- Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
- Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.
CRANBERRY SAUCE SALAD
I always make this frozen salad for Thanksgiving dinner. I don't care for plain cranberry sauce and this recipe is a change from that. It looks as if it would be a sweet salad or dessert, but the mayonnaise adds a tangy taste and cuts the sweetness. Cooking time is freezing time.
Provided by Kendra
Categories Fruit
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese.
- Blend in mayonnaise and sugar.
- Add fruit and fold in whipped cream.
- Pour into 8X8 inch pan, cover and freeze about 6 hours.
- Let stand at room temperature for about 30 minutes before serving, or until it can be cut or scooped.
Nutrition Facts : Calories 351.3, Fat 22.2, SaturatedFat 13.3, Cholesterol 72.9, Sodium 141.7, Carbohydrate 37.4, Fiber 0.9, Sugar 34.2, Protein 3
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