Cranberry Surprise Salad Food

MARSHMALLOW FRUIT SALAD

Steps:

• Mix all ingredients except marshmallows in medium bowl; cover.
• Refrigerate until ready to serve.
• Stir in marshmallows just before serving.

CRANBERRY CELEBRATION SALAD

Steps:

• In a saucepan, bring cranberries, sugar, and water to a boil over medium-high heat until the berries begin to pop and syrup begins to form. Remove from heat and cool.
• In a separate saucepan, over low heat, whisk together 1 cup of the cranberry syrup with cherry Jell-O until dissolved. Remove from heat and cool slightly.
• Stir the cooled cranberries with remaining syrup into the cooled Jell-O mixture. Add crushed pineapple, lemon juice, chopped celery and walnuts.
• Pour into a serving bowl, cover and chill for 4 hours or overnight. Stir just before serving.

FESTIVE CRANBERRY JELL-O SALAD

Steps:

• Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
• Refrigerate 1-1/2 hours or until slightly thickened.
• Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
• Top with reserved pineapple just before serving.

SALAD WITH CRANBERRIES AND ALMONDS

Steps:

• In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
• Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

CRANBERRY SALAD

Steps:

• Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.
• Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
• Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
• Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.

CRANBERRY SURPRISE

Steps:

• Pour cranberries in a 10" type pie plate(deep dish).
• Pour sugar(1/2c)over the cranberries, then the nuts.
• Mix remaining ingredients
• Pour over mixture in pan.
• Bake at 350 until top is lightly brown (30-40 min).

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.

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.

CRANBERRY CELEBRATION SALAD: COPYCAT KROGERS RECIPE

Steps:

• Drain the pineapple and reserve juice.
• In a pot, blend pineapple juice, cranberry juice and lemon juice together. Bring to a boil and add Jell-O powder, stirring thoroughly!
• Add the can of cranberry sauce and combine well
• Transfer to a bowl and set in the fridge for approximately 1.5 hours or until the mixture begins to set.
• Add walnuts and pineapple. Stir well.
• Return to the fridge to set. The mixture will not set up as firm as regular gelatin does.
• Before serving, give mixture a good stir.

CRANBERRY SURPRISE

Steps:

• Combine cream cheese and 2 tubs whipped topping in a large bowl; mix thoroughly; set aside. Cut the cranberry sauce into 1/4-inch-thick slices; set aside.
• Melt the chocolate chips in a large metal bowl placed atop a saucepan of water over medium heat.
• Line the bottom of a 9x13 baking dish with graham crackers. Spread a 1-inch thick layer of the cream cheese mixture over the graham crackers. Top the cream cheese with cranberry sauce slices. Repeat layering until ingredients are used. Top entire dish with 1 tub whipped topping. Drizzle melted chocolate over the whipped topping. Chill in refrigerator at least 1 hour before serving.

CHRISTMAS CRANBERRY SALAD

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.