Congealed Cranberry Salad Recipes

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QUICK CRANBERRY GELATIN SALAD



Quick Cranberry Gelatin Salad image

Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 package (6 ounces) cherry gelatin
1-1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups seedless red grapes, halved
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

My aunt gave me this recipe, and it's a favorite with my family at Thanksgiving and Christmas. The red berry gelatin can be any flavor; it just needs to be red. Cook time is chilling time.

Provided by CaramelPie

Categories     Low Cholesterol

Time 4h10m

Yield 4 cups, 8-12 serving(s)

Number Of Ingredients 6

1 (3 ounce) package orange gelatin
1 (3 ounce) package red berry gelatin
1 cup boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, with juice
1 cup broken pecans (optional)

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.

Nutrition Facts : Calories 178.9, Fat 0.1, Sodium 87.5, Carbohydrate 36.3, Fiber 0.8, Sugar 34.9, Protein 10.1

CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

Before you begin, gather ingredients and equipment. Measure out ingredients.

Provided by Alton Brown

Categories     side-dish

Time 7h5m

Yield 24 ounces; enough for 8 side servings

Number Of Ingredients 9

2 ounces pecan halves
6 ounces (by weight) light agave syrup
6 ounces (by weight) honey
2 ounces 100 percent cranberry juice (see Cook's Note)
2 ounces freshly-squeezed orange juice
1/2 ounce crystalized or candied ginger, finely chopped (about 2 tablespoons)
1/4 teaspoon five-spice powder
1 pound fresh or frozen whole cranberries
Whipped cream, for serving, optional

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.

CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

Make and share this Cranberry Congealed Salad recipe from Food.com.

Provided by gailanng

Categories     Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 ounces cherry gelatin
3/4 cup boiling water
16 ounces whole berry cranberry sauce
1 orange, peeled, sectioned, chopped and drained
1/2 cup finely chopped apple
1/2 cup chopped pecans
2 tablespoons sour cream
2 tablespoons mayonnaise

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.

Nutrition Facts : Calories 275.7, Fat 9.3, SaturatedFat 1.4, Cholesterol 3, Sodium 83.3, Carbohydrate 44.9, Fiber 2.4, Sugar 32.7, Protein 6.4

CONGEALED CRANBERRY SALAD RECIPE



Congealed Cranberry Salad Recipe image

Provided by CindyWise

Number Of Ingredients 9

2 small boxes strawberry Jello
2 1/2 envelopes Knox gelatin
can whole cranberry sauce (jellied)
2/3 cups sugar
2 cups pineapple - crushed
2 cups ginger ale
1 cup pecans - chopped
1 cup celery
Peel of 2 oranges - grated

Steps:

  • Mix Jello, gelatin and sugar in a bowl. Bring cranberry sauce to boil & stir in the dry ingredients. Allow to cool. Add crushed pineapple & ginger ale. Add nuts, celery & grated orange peel. Refrigerate.

CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

Make and share this Cranberry Congealed Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Gelatin

Time 8h40m

Yield 12 serving(s)

Number Of Ingredients 9

1 (12 ounce) package fresh cranberries
1/2 cup sugar
3 (3 ounce) packages raspberry Jell-O gelatin
2 cups boiling water
2 cups cranberry juice
1 (8 ounce) can crushed pineapple, undrained
1 cup celery, diced
2/3 cup pecans, chopped, toasted
lettuce leaf

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.

Nutrition Facts : Calories 204.3, Fat 4.5, SaturatedFat 0.4, Sodium 108.2, Carbohydrate 41, Fiber 2.3, Sugar 36, Protein 2.5

SIMPLE CRANBERRY CONGEALED SALAD



Simple Cranberry Congealed Salad image

This slightly different cranberry salad has been served daily in a locally favorite "home-style" restaurant. It is among the most requested of their delicious recipes. Most of the ingredients are usually on hand in many kitchens.

Provided by Gwanny Hill

Categories     Fruit

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 (6 ounce) package orange gelatin
1 1/4 cups boiling water
1 (1 lb) can jellied cranberry sauce
1 cup crushed pineapple, drained with juice reserved
1 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 279.5, Fat 9.9, SaturatedFat 0.8, Sodium 116.5, Carbohydrate 48.1, Fiber 2.1, Sugar 44.8, Protein 3.1

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