Cranberry Freezer Salad Food

FROZEN CRANBERRY SALAD

Steps:

• Chop cranberries finely in food processor. Empty into a big bowl. Add sugar to cranberries and stir well.
• Chop nuts in processor. Add to cranberries.
• Whip cream cheese in processor and add to bowl. Stir in drained, crushed pineapple. Fold in Cool Whip or whipped cream.
• Freeze in lightly greased pans that have been greased with Pam or canola oil.
• I use 1- 9 x 5 or 2- 8 x 4 loaf pans, or muffin tins that have been line with paper liners.
• When ready to serve, let thaw for about 10 minutes before unmolding. Slice into pretty slices OR just serve the individual ones from the muffin pan on a rimmed tray.

CRANBERRY SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

CRANBERRY VELVET FREEZE

Steps:

• In a large bowl, combine the cranberry sauce, pineapple, marshmallows, cherries and lemon juice. Fold in whipped cream. , Spoon into an ungreased 13-in. x 9-in. dish. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

GRANDMA FREEL'S CRANBERRY SALAD

Steps:

• Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
• Refrigerate until set in the center, 10 to 12 hours.

FROZEN CRANBERRY SALAD

Steps:

• In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

FROZEN CRANBERRY SALAD

Steps:

• Mix first 5 ingredients, including the pineapple juice.
• Gently fold in cool whip until thoroughly blended.
• Place in a 9x13x2 in container, or line muffin cups with paper.
• Freeze overnight.

JULIE'S FROZEN CRANBERRY SALAD

Steps:

• Combine all the ingredients, adding whipped topping last.
• Put into a 9 X 13 glass dish and place in the freezer.
• Let freeze until frozen solid.
• I usually make this the night before I need to serve it.
• Remove from freezer 10 minutes before serving.
• Cut into 3" squares.
• Serve on top of a lettuce leaf on a salad plate.

CLEAN-THE-FRIDGE CHOPPED VEGETABLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
• In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.

CRANBERRY SALAD

Steps:

• Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
• After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

FROZEN CRANBERRY SALAD

Steps:

• Combine cranberry sauce and crushed pineapple in a medium bowl. In a small bowl, stir sour cream and powdered sugar together add to cranberry mixture and mix well. Line a pie plate with foil. Pour in salad. Freeze until firm. Cover, label, and return to freezer for longer storage.To serve, lift frozen salad and foil from plate. Let stand at room temperature for about 10 minutes. Remove foil and cut salad into 6 wedges. Cut well-drained pineapple slices in half. Place cranberry wedge on a lettuce leaf and top with pineapple slice.