Simple Cranberry Congealed Salad Recipes

SIMPLE CRANBERRY CONGEALED SALAD

Simple Cranberry Congealed Salad image

This slightly different cranberry salad has been served daily in a locally favorite "home-style" restaurant. It is among the most requested of their delicious recipes. Most of the ingredients are usually on hand in many kitchens.

Provided by Gwanny Hill

Categories Fruit

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) package orange gelatin
1 1/4 cups boiling water
1 (1 lb) can jellied cranberry sauce
1 cup crushed pineapple, drained with juice reserved
1 cup chopped pecans, toasted

Steps:

Dissolve gelatin in boiling water.
Add reserved pineapple juice and cool to room temperature.
Whip cranberry sauce with beater and add to the cooled gelatin mixture along with the pineapple and toasted pecans.
Pour into gelatin mold or 9"x 11" serving dish.
Chill until set.
NOTE: Cooking time refers to"chilling until set" time.

Nutrition Facts : Calories 279.5, Fat 9.9, SaturatedFat 0.8, Sodium 116.5, Carbohydrate 48.1, Fiber 2.1, Sugar 44.8, Protein 3.1

CRANBERRY CONGEALED SALAD

Cranberry Congealed Salad image

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

Ingredients

1 (3 ounce) package orange gelatin
1 (3 ounce) package red berry gelatin
1 cup boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, with juice
1 cup broken pecans (optional)

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

PINEAPPLE CRANBERRY SALAD

Pineapple Cranberry Salad image

This is the best cranberry gelatin salad I've ever tasted. It has been served with our Thanksgiving dinner for many years.

Provided by Patti R.

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Yield 9

Number Of Ingredients 7

Ingredients

2 (3 ounce) packages raspberry flavored Jell-O® mix
1 (16 ounce) can whole cranberry sauce
½ teaspoon orange zest
⅓ cup orange juice
2 tablespoons lemon juice
1 (20 ounce) can pineapple tidbits, drained
¾ cup sliced celery

Steps:

Drain and reserve syrup from pineapple, add water to equal 1 cup.
In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 46.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 2.1 g, Sodium 87.3 mg, Sugar 38.3 g

QUICK CRANBERRY GELATIN SALAD

Quick Cranberry Gelatin Salad image

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

Ingredients

1 package (6 ounces) cherry gelatin
1-1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups seedless red grapes, halved
1/4 cup chopped pecans

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 CONGEALED SALAD

Cranberry Congealed Salad image

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

Ingredients

2 ounces pecan halves
6 ounces (by weight) light agave syrup
6 ounces (by weight) honey
2 ounces 100 percent cranberry juice (see Cook's Note)
2 ounces freshly-squeezed orange juice
1/2 ounce crystalized or candied ginger, finely chopped (about 2 tablespoons)
1/4 teaspoon five-spice powder
1 pound fresh or frozen whole cranberries
Whipped cream, for serving, optional

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.

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