GRANDMA'S CRANBERRY SALAD
This is a favorite recipe that my Grandma makes for us. She freezes it, but my family prefers it just chilled in the refrigerator.
Provided by wilco
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10m
Yield 20
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 32.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 5.9 g, Sodium 27.3 mg, Sugar 20.7 g
CRANBERRY SALAD
Provided by Kelsey Nixon
Categories side-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
- Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
- Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
- Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
CRANBERRY SALAD
Steps:
- Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
- Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
- Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
- Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.
CLASSIC CRANBERRY SALAD
My husband's family has been using this traditional and delicious salad for holiday dinners for five generations. The women used to grind the cranberries and the orange in a food grinder, which was a messy job! Thank goodness for food processors! It can be made up to three days before serving, which is always a help when we are cooking for those holiday meals. Keep covered in refrigerator. Cook time is for chilling.
Provided by NoSpringChicken
Categories Low Protein
Time 12h30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; set aside.
- In food processor, chop the cranberries while still frozen.
- Add to the gelatin with 1 1/2 cup of sugar, stir to combine.
- In food processor, chop orange chunks until finely chopped; add to cranberry mixture.
- Stir in grape halves and pecans.
- Pour into decorative bowl or mold and chill overnight.
- Adjust sugar, if necessary.
MOM'S RAW CRANBERRY SALAD
We made this every year when I was growing up. I couldn't wait for it to mellow for a few hours; I would just dig in right away. My daughter says she has frozen this with good results. It makes a big batch.
Provided by Judys Kitchen
Categories Fruit
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Wash and pick through cranberries.
- Core and quarter apples.
- Seed and quarter orange.
- Grind in food processor starting with the orange, and then add apples and cranberries. You can do in batches so you don't over process it.
- We used a hand crank grinder to make this when I was a child.
- Add sugar (in the 50's we used 2 cups of sugar, so taste after a couple hours and adjust per your personal preferences).
- Let marinate for at least 6 hours or overnight.
Nutrition Facts : Calories 94.1, Fat 0.1, Sodium 1.1, Carbohydrate 24.6, Fiber 2.8, Sugar 20.2, Protein 0.3
FRESH CRANBERRY BEAN SALAD
Steps:
- Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
MERRY BERRY SALAD
Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 367 calories, Fat 28g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 398mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 3g fiber), Protein 5g protein.
CRANBERRY SALAD
"CRANBERRIES seem to be traditional with everyone's Thanksgiving meal in one form or another. This salad is our favorite way to serve them, either as an attractive mold or for individual salads. The nuts and other fruit give it a refreshing crunch."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-15 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. , Fold in the cranberries, apples, orange and pecans. Spoon into greased individual salad molds, a 6-1/2-cup ring mold or an 11x7-in. dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise.
Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.
SALAD WITH CRANBERRIES AND ALMONDS
The cranberries and spicy almonds give this salad a sweet, spicy kick.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
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.
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CRANBERRY SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Cranberry RecipesCalories 202 per serving
- Place cranberries, maple syrup and water in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, until the cranberries pop and the mixture thickens, about 12 minutes. Remove from heat; let cool for about 30 minutes.
- Stir apples, orange segments, celery, walnuts, zest and salt into the cranberry mixture. Refrigerate, covered, for at least 4 hours or up to overnight. Serve at room temperature or chilled.
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