Aunt Medas Cranberry Salad Recipes

Steps:

• 1. first u wash your cranberries. then peel your apple and orange. measure out your sugar.
• 2. use a food processor to grind up your cranberries. then grind up your apple and orange. this will make them smooth. i do my cranberries then put them into a empty clean bowl before i grind my apple and orange because the cranberries make the processor full.
• 3. then boil your 1 cup of water and dissolve your jello in the one cup of water. next add your sugar and stir it until its all dizzolved. tip add your sugar slow until its mixed well. then add your cranberries, apple, orange,and nuts. put in a covered bowl and refridgerate for 2 days before serving it will thickin up. just stir and serve. go really good with ham or turkey we make it every year for the holidays.

Steps:

• In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
• Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

Steps:

• Dissolve Jello in boiling water.
• Add pineapple and the cold water.
• Chill until thickened (optional, but recommended).
• Cut orange into wedges and remove seeds. The orange peel adds a nice tang, but if you want to cut back on the tang, then you can peel some of the orange, but the peel makes it good.
• Put orange and cranberries through food processor and pulse as you would cole slaw -- don't puree. May take several batches. I do about a cup of cranberries and a wedge of orange per batch in my VitaMix blender. Pour results into a large bowl.
• Mix in diced apples and sugar and chopped nuts.
• Fold in thickened jello.
• Pour into a mold or just a bowl and chill for a few hours. (I've never used a mold and tried to turn it out myself, I just pour directly into a nice looking serving bowl.
• This is best if you make it the day before.

Steps:

• Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
• In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

Steps:

• In a large salad bowl, combine lettuce, almonds, and cranberries.
• In a jar with a tight-fitting lid, combine mustard, honey, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste, and shake again before serving.
• Pour dressing on salad and toss salad to coat. Crumble blue cheese on top, if using.