Holiday Cranberry Salad Recipes

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.

Steps:

• Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
• Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

Steps:

• In a medium bowl, sprinkle unflavored gelatin over the 1 cup chilled juice. Let stand for 1 minute.
• Meanwhile, heat remaining 1 cup juice to boiling. (I heat the juice in a glass measuring cup in the microwave for 2 minutes.).
• Stir the boiling juice into the gelatin mixture. Stir until the gelatin is completely dissolved.
• Refrigerate until chilled but not set.
• Remove from the refrigerator. Stir in the chopped cranberries, pineapple tidbits, grapes, chopped apple, marshmallows, and chopped pecans (optional).
• Chill until set, about 3 hours.

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.

Steps:

• Grind cranberries (I use my food processor).
• Add sugar and crushed pineapple, chill overnight in a plastic container, with a lid.
• Add remaining ingredients before serving.

Steps:

• Rim a cocktail glass with sugar or salt if desired, then fill with ice.
• Combine cranberry juice, margarita mix, tequila, and triple sec in a cocktail shaker. Shake or stir until combined and pour over ice. Add cranberries and garnish with lime wedge.

Steps:

• In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

Steps:

• Combine crumbs and butter; press into an ungreased 8-in. square baking dish. Chill. , In a saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat. Stir in pecans and marmalade; refrigerate until completely cool., Meanwhile, combine cream cheese, confectioners' sugar, milk and vanilla in a bowl; beat until smooth. Fold in whipped cream. Spread over crust. Top with cranberry mixture. Refrigerate for at least 2 hours.

Steps:

• mix boiling water and gelatin until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened and add mayo. Beat with rotary beater until fluffy and fold in cranberry sauce, apple and nuts.
• This recipe originally said you can fill the cranberry sauce can 3/4 full and use other assorted containers for the remaining. Then insert a holiday candle on top when firm.

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.

Steps:

• Bring water to a boil.
• Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly.
• Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad).
• Chop celery finely in Food Processor, remove to a small dish and set aside.
• Peel rind close to the zest.
• Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!).
• Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish.
• When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish.
• Or you can transfer into a mold.
• Refrigerate until firm (several hours).

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.