Cranberry Cream Cheese Congealed Salad Recipes

Steps:

• 1. Part 1. Dissolve Jell-Oin boiling water. Stir to mix and set aside to cool.
• 2. Add apples, pecans, and cranberry sauce.
• 3. Turn into a 13x9 glass dish and chill until firm.
• 4. Part 2. Blend softened cream cheese with powdered sugar until smooth.
• 5. Add vanilla to the Cool Whip and mix with a wooden spoon. Add to the cream cheese mixture along with the pineapple.
• 6. Fold the mixture together.
• 7. Spread evenly over firm set Jell-O mixture. Sprinkle toasted pecans on top.
• 8. Keep chilled until serving time.

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:

• Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Steps:

• Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
• Whip cream and beat in cream cheese.
• In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

Steps:

• Drain pineapple and add juice to water. Bring water and juice to a boil and dissolve Jello. Add fruit and cranberry sauce to jello. Beat softened cream cheese and mayonaisse together. Fold jello mixture into cream cheese. Pour into a mold and chill until set.