QUICK CRANBERRY GELATIN SALAD
Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY GELATIN SALAD I
I made this for Thanksgiving and it was the most popular dish we had!
Provided by LDSPEAKE
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
- Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 22.5 g, Fat 3.4 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 62.2 mg, Sugar 21.1 g
CRANBERRY PINEAPPLE SALAD
Impress dinner guests with this delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. -Dorothy Angley, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.
Nutrition Facts : Calories 149 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY CONGEALED SALAD
My aunt gave me this recipe, and it's a favorite with my family at Thanksgiving and Christmas. The red berry gelatin can be any flavor; it just needs to be red. Cook time is chilling time.
Provided by CaramelPie
Categories Low Cholesterol
Time 4h10m
Yield 4 cups, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve both pkgs. gelatin in the 1 cup boiling water.
- Place cranberry sauce in a bowl & stir to break up.
- Add cranberry sauce, pineapple and pecans (if using) to gelatin mixture.
- Chill until firm, stirring several times during first couple of hours to evenly distribute pineapple and pecans.
Nutrition Facts : Calories 178.9, Fat 0.1, Sodium 87.5, Carbohydrate 36.3, Fiber 0.8, Sugar 34.9, Protein 10.1
CRANBERRY CONGEALED SALAD
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories side-dish
Time 7h5m
Yield 24 ounces; enough for 8 side servings
Number Of Ingredients 9
Steps:
- Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
- Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
- Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
- After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
- Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
- Turn out of mold and serve as a side or top with whipped cream and serve as dessert.
CRANBERRY CONGEALED SALAD
Make and share this Cranberry Congealed Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Gelatin
Time 8h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
- In a bowl, mix together the cranberries and sugar; set aside.
- In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
- Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
- Add in cranberries, pineapple, celery, and pecans; gently fold.
- Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
- Unmold onto a lettuce-lined plate.
Nutrition Facts : Calories 204.3, Fat 4.5, SaturatedFat 0.4, Sodium 108.2, Carbohydrate 41, Fiber 2.3, Sugar 36, Protein 2.5
CONGEALED CRANBERRY SALAD RECIPE
Provided by CindyWise
Number Of Ingredients 9
Steps:
- Mix Jello, gelatin and sugar in a bowl. Bring cranberry sauce to boil & stir in the dry ingredients. Allow to cool. Add crushed pineapple & ginger ale. Add nuts, celery & grated orange peel. Refrigerate.
CRANBERRY JELLO SALAD RECIPE
This Cranberry Jello Salad is delicious and festive looking! Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner!
Provided by Janelle
Time 5h45m
Number Of Ingredients 5
Steps:
- Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
- Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
- Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
- Bring juice to a boil then remove from heat immediately.
- Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
- Add cranberry sauce and stir. {Gelatin mixture should be thick}.
- Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
- Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
- Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
- Top with reserved crushed pineapple just before serving.
- Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 114 calories, Carbohydrate 27.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 1.2 grams fiber, Protein 1.4 grams protein, SaturatedFat 0 grams saturated fat, Sodium 50 grams sodium, Sugar 24.5 grams sugar
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CRANBERRY CONGEALED SALAD RECIPE | MYRECIPES
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- Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.
- Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.
- Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
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