Martys Frozen Cranberry Salad Recipes

FROZEN CRANBERRY SALAD

Frozen Cranberry Salad image

This frozen cranberry salad has been a staple on our Thanksgiving table for over 40 years. This creamy, frozen concoction made with crushed pineapple, cream cheese and walnuts, is that good!

Provided by Abbe Odenwalder

Categories Salads

Time 20m

Number Of Ingredients 6

Ingredients

1 bag fresh cranberries
1 1/2 c sugar
8 oz cream cheese
½ c walnuts or pecans, chopped
8 oz can crushed pineapple-drained
½ of a regular sized container Cool Whip or about 3 cups, though this is personal preference. If you want it creamier you can add more. Or about 3 c sweetened whipped cream.

Steps:

Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
Chop nuts in processor. Add to cranberries.
Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
Freeze in lightly greased pans that have been greased with Pam or canola oil.
I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.

FROZEN CRANBERRY SALAD

Frozen Cranberry Salad image

One of my mom's old recipes. Good for the holidays, luncheons, showers, etc. Cook time is freeze time.

Provided by Nicole Brummett

Categories Dessert

Time 6h20m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar cranberry-orange relish (OR equal amount fresh or frozen cranberries OR 1 lg. can jellied cranberry sauce)
1 (8 ounce) can crushed pineapple, reserve juice
1/2 cup sugar
1 -2 cup miniature marshmallow
1/2 cup chopped nuts (Mom always uses pecans)
1 (9 ounce) container Cool Whip

Steps:

Mix first 5 ingredients, including the pineapple juice.
Gently fold in cool whip until thoroughly blended.
Place in a 9x13x2 in container, or line muffin cups with paper.
Freeze overnight.

Nutrition Facts : Calories 237.6, Fat 12.5, SaturatedFat 7.5, Sodium 70.5, Carbohydrate 31.6, Fiber 1, Sugar 27.9, Protein 2.1

FROZEN CRANBERRY SALAD

Frozen Cranberry Salad image

An alternative to traditional cranberry sauce at Thanksgiving, and much more delicious! Almost tastes like it should be dessert, and not a side dish!

Provided by Inge Wolf

Categories Dessert Salads

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

6 ounces cream cheese, softened
2 teaspoons butter, softened
2 teaspoons white sugar
1 (16 ounce) can whole cranberry sauce
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup heavy whipping cream
½ cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside.
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan. Freeze until firm. Slice and serve frozen.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 29.7 g, Cholesterol 53.5 mg, Fat 23.2 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 75.3 mg, Sugar 21.2 g

FROZEN CRANBERRY SALAD

Frozen Cranberry Salad image

I grew up in rural northwestern Montana, where my three sisters and I made meals and prepared food for 4-H contests. I've always loved cooking, and as the administrator of a retirement residence, I enjoy planning special events.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

12 ounces cream cheese, softened
1/4 cup Miracle Whip
2 tablespoons sugar
1 carton (16 ounces) frozen whipped topping, thawed
2 cans (20 ounces each) crushed pineapple, drained
2 cups chopped walnuts
2 cups sweetened shredded coconut
2 cans (16 ounces each) whole-berry cranberry sauce
1 cup fresh or frozen cranberries, chopped, optional
Lettuce leaves

Steps:

In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

Nutrition Facts :

CRANBERRY SALAD

Cranberry Salad image

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

Ingredients

3 cups fresh or thawed frozen cranberries (about 12 ounces)
1 orange, cut into 1-inch pieces (2 cups)
2 tablespoons packed fresh mint leaves
3/4 cup sugar
Coarse salt
2 cups heavy cream, plus more for serving
1 cup plain yogurt
1/2 cup pecans, toasted and coarsely chopped
Pomegranate seeds, for serving (optional)

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.