Holiday Cranberry Fruit Salad Recipes

HOLIDAY CRANBERRY SALAD

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.

HOLIDAY CRANBERRY SALAD

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.

HOLIDAY CRANBERRY FRUIT SALAD

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.

HOLIDAY FRUIT SALAD

Steps:

• in large bowl, dissolve gelatin in boiling water. slice bananas into gelatin mixture. add frozen strawberries and undrained crushed pineapple.
• reserve half of the mixture at room temerature. pour remaining mixture into 13x9-inch pan.
• refrigerate 1 hour or until firm.
• in mixer bowl, beat cream cheese with sour cream and sugar, spread over chilled layer.
• gently spoon reserved gelatin mixture on top. refrigerate until firm, about 2 hours.
• cut into squares, serve on lettuce lined salad plates. garnish with additional pineapple and mint leaves if desired.

CRANBERRY FRUIT SALAD

Steps:

• Combine chopped cranberries with sugar, stirring well.
• Place mixture in colander and allow to drain overnight. Combine cranberry mixture with pineapple chunks and nuts.
• Fold in whipped cream.
• Chill thoroughly before serving.

~ CRANBERRY HOLIDAY SALAD ~

Steps:

• 1. In a medium saucepan, add the water and cranberries, cook until cranberries are tender and are starting to pop.
• 2. Add the jello & sugar, stir well to combine ** Note: As long as you use 6 ounces of jello, you can use all cherry or all orange. I like to combine the two. Sometimes use all cherry. Cool.
• 3. Once cranberry mixture is cool, fold in the pineapple and nuts if using.
• 4. Pour evenly into a 9 x 13 dish. Refrigerate until set.
• 5. Once jello is set, in a medium mixing bowl whip the whipping cream until peaks form.
• 6. In another medium mixing bowl, beat the cream cheese and marshmallow cream together, until smooth. Now, mix in the whipped cream and spread over the top of jello.
• 7. This can be served as a salad with your meal on a bed of lettuce or can be served as an after dinner dessert.

HOLIDAY CRANBERRY SALAD

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.

HOLIDAY CRANBERRY APPLE SALAD

Steps:

• 1. In a saucepan, bring the water to a boil; stir in gelatin and set aside to cool.
• 2. Drain pineapple well; set aside.
• 3. In a large bowl, combine cranberry sauce, grated apples, the rind of 1 large orange, salt, cinnamon and clove.
• 4. Stir in drained pineapple and cooled jello. Carefully pour into a 16 cup trifle bowl. Cover and chill until firm.
• 5. I enjoy serving it this way but if you like you can use two 8-cup jello molds, lightly sprayed with non-stick spray. Invert your salad onto a plate covered with lettuce leaves. Sooooo goooood!!!!!