Sunshines Cranberry Salad Recipes

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

GRANDMA FREEL'S CRANBERRY SALAD

Steps:

• Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
• Refrigerate until set in the center, 10 to 12 hours.

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

YUM YUM CRANBERRY SALAD

Steps:

• Blend cranberries in a food processor until ground; pour into a large bowl.
• Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
• Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.

ANNA'S OLD FASHIONED CRANBERRY SALAD

Steps:

• Mix cranberries, apples, sugar and pineapple together.
• Let set for 1/2 hour.
• Prepare jello as directed.
• Let half set and add cranberry mixture.
• Add nuts to mixture,.
• Refrigerate and let set.
• Note: Oranges may be added to cranberry mixture if desired.

SCOTT'S HOLIDAY CRANBERRY SALAD

Steps:

• Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges.
• Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid.
• Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight.
• Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth.
• Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

SUNSHINE'S CRANBERRY SALAD

Steps:

• Combine gelatin and sugar in a mixing bowl.
• Melt cranberry sauce in a small saucepan over low heat.
• Boil water and pour over the gelatin and sugar, stirring until dissolved.
• Add the cranberry sauce, pineapple, mandarin oranges and nuts to gelatin and sugar mixture and stir well.
• Pour in a shallow casserole dish or mold.
• Refrigerate until firm.