Classic Cranberry Salad Recipes

CRANBERRY SALAD

Steps:

• Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
• After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

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

Steps:

• Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
• Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

CLASSIC CRANBERRY SALAD

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.