Fresh Cranberry Congealed Salad Recipes

CRANBERRY SALAD II

Steps:

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

FRESH CRANBERRY CONGEALED SALAD

Steps:

• 1. Chop cranberries in a food processor. Add sugar to cranberries and let set in refrigerator for 3-4 hours. Mix lemon Jell-O with 1-cup boiling water and 1-cup reserved pineapple juice (add water to make 1 cup). Cool and partly congeal. Mix apples, crushed pineapple, grapes and nuts; add to cranberries. Stir into parly congealed Jell-O. Pour into buttered mold and congeal.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

CRANBERRY CONGEALED SALAD

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.

CRANBERRY CONGEALED SALAD

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.

CRANBERRY CONGEALED SALAD

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

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.