Massachusetts Cranberry Saucesalad Recipes

CREAMY CRANBERRY SALAD

Steps:

• Mix the cream cheese and cool whip together until well combined.
• Add in the crushed pineapple and coconut flakes.
• Remove the cranberry sauce from the can and mash well in a small bowl before adding gently to the mixture.
• Refrigerate until completely chilled (preferably an hour).
• Fold in the marshmallows just before serving.

MASSACHUSETTS CRANBERRY SAUCE/SALAD

Steps:

• Dissolve jello in hot water.
• Add pineapple juice.
• Stir.
• Chill until slightly thickened.
• Meanwhile, combine cranberries, apples and sugar.
• Stir into cranberry mixture the jello/pineapple and add the nuts.
• Pour into mold or individual molds.
• I use a glass loaf pan.
• Chill 2 hours, or longer.
• Unmold, or I scoop out and spoon into fancy glass serving dish.

MILLIONAIRE CRANBERRY SALAD

Steps:

• Combine cranberries, sugar, water and cinnamon stick in a saucepan. Bring to a boil, reduce heat and let simmer 10 minutes. Cool completely (sauce will thicken upon cooling).
• Add 1 ½ cups cooled cranberry mixture from step 1 with remaining ingredients and stir well.
• Let sit 4 hours or overnight.

CRANBERRY SAUCE SALAD

Steps:

• Soften cream cheese.
• Blend in mayonnaise and sugar.
• Add fruit and fold in whipped cream.
• Pour into 8X8 inch pan, cover and freeze about 6 hours.
• Let stand at room temperature for about 30 minutes before serving, or until it can be cut or scooped.

BASIC CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

MA'S CRAZY GOOD CRANBERRY SALAD

Steps:

• In a medium saucepan, heat until just boiling, the reserved juice in place of water (use only half the amount that is called for on the Jell-O box directions,) to dissolve the Jell-O. Remove from heat, stir in Jell-O until dissolved.
• After Jell-O is dissolved, add the cranberry sauce to the hot liquid to help it dissolve, too. Let cool, add to mixing bowl, continue cooling. Place in refrigerator to gel. Check periodically.
• When the mixture starts to gel, fold in the fruit and pecans. Chill, again.
• Just before the mixture completely sets, gently fold in the mini-marshmallows. Doing so too soon will cause them to float to the top but you can go back and fold again a little later.
• Add to serving dish and return to refrigerator to finish setting (gelling.) This makes for a beautiful dish in a clear glass bowl.