Cranberry Congealed Salad Recipes

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.

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.

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.

Steps:

• Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
• In a bowl, mix together the cranberries and sugar; set aside.
• In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
• Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
• Add in cranberries, pineapple, celery, and pecans; gently fold.
• Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
• Unmold onto a lettuce-lined plate.

Steps:

• Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.)
• Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.
• *Don't substitute with low-sugar or sugar-free. Neither will set properly.

Steps:

• In large bowl, combine gelatin and boiling water; stir until gelatin dissolves (about 2 minutes).
• Add cranberry sauce, stirring until blended.
• Chill until the consistency of unbeaten egg white.
• Fold in orange, apple and pecans.
• Spoon into 6 lightly oiled custard cups or mold.
• Cover and chill until firm.
• Unmold onto lettuce leaves.
• Dressing:.
• In small bowl, combine sour cream and mayonnaise. Serve along side.

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.

Steps:

• Open and drain all liquid from pineapple.
• In casserole dish fix Jell-o with hot water only, stir until dissolved.
• Add can of cranberry sauce (I use a whisk to help break it up and remove from can).
• Gently stir until thoroughly mixed.
• Add pineapple, stir.
• Cut whole strawberries into halves or quarters, gently stir berries into jell-o mixture.
• Cover and refrigerate until set, usually a few hours.
• As salad sets out some watering effect will occur, but not harmful.
• Cooking time is refrigeration time.