Cranberry Salad I 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.

CLASSIC CRANBERRY SALAD

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.

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.

CRANBERRY SALAD

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.

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.

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.

CRANBERRY SALAD

Steps:

• Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
• After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

CRANBERRY SALAD

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.

THE BEST CRANBERRY SALAD!

Steps:

• Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
• I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
• But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly.
• (cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
• In the morning, or shortly before serving, whip the whipping cream until it peaks.
• Set aside.
• Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
• Then slowly fold in the whipped cream, until it's completely mixed.
• Refrigerate until serving.

CRANBERRY SALAD BEST EVER FOR THANKSGIVING DINNER

Steps:

• Using a food processor, grind cranberries, orange and peel of orange, and walnuts till coarse.
• In large mixing bowl mix together cranberries, walnuts, orange and pineapple.
• Place in refrigerator for at least 3 hours.
• Two hours before mix is chilled make cherry Jell-O according to package directions.
• Fold Jell-O into the cranberry mixture.
• Chill till dinner is ready or best chilled overnight.

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.