Cranberry And Marshmallow Salad Recipes

CRANBERRY SALAD I

Steps:

• Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
• Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

CRANBERRY SALAD WITH MARSHMALLOWS

Steps:

• Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
• The following day:.
• Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set.
• In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
• Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine.
• Prepare celery, apples, pecans. Add to above mixture.
• Once gelatin is moderately jelled, add to all the other ingredients and combine well.
• Pour into your favorite serving bowl.
• Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl.
• Best if prepared 2 days in advance.

CRANBERRY AND MARSHMALLOW SALAD

Steps:

• Mix the cranberries, marshmallows and sugar together.
• Cover and set overnight (or several hours at least).
• Whip the heavy cream and add this to the cranberry mixture along with the apples and walnuts.

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

FRESH CRANBERRY SALAD

Steps:

• In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

CRANBERRY SALAD

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.