Cranberry And Marshmallow Salad Food

GRANDMA'S CRANBERRY SALAD

Steps:

• Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
• In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

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.

CRANBERRY AND MARSHMALLOW SALAD

Steps:

• Mix the cranberries, marshmallows and sugar together.
• Cover and set overnight (or several hours at least).
• Whip the heavy cream and add this to the cranberry mixture along with the apples and walnuts.

CRANBERRY SALAD WITH MARSHMALLOWS

Steps:

• Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
• The following day:.
• Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set.
• In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
• Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine.
• Prepare celery, apples, pecans. Add to above mixture.
• Once gelatin is moderately jelled, add to all the other ingredients and combine well.
• Pour into your favorite serving bowl.
• Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl.
• Best if prepared 2 days in advance.

FROZEN CRANBERRY SALAD (WITHOUT MARSHMALLOWS)

Steps:

• Mix together all ingredients, pour into a glass casserole dish (I use just the regular size one), and freeze.
• Remove from freezer about an hour before dinner.
• Cut into squares and serve.

CRANBERRY SALAD I

Steps:

• Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
• Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.

FRESH CRANBERRY SALAD

Steps:

• In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

CRANBERRY FLUFF SALAD

Steps:

• Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
• Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
• Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.

CRANBERRY WALDORF SALAD

Steps:

• Rinse the cranberries and remove any stems or leaves.
• Grind the cranberries and marshmallows together using a meat grinder or chop in a food processor.
• Turn the cranberry mixture into a bowl and add the sugar.
• Stir well, then cover and refrigerate overnight.
• Next day, whip the cream to soft peaks, then gently stir into cranberry mixture.
• Add the chopped apple (do not peel it), halved grapes and nuts and just mix through.