CRANBERRY SALAD IV
My mother-in-law was making this salad when I got married 48 years ago. It has always been on our holiday table.
Provided by Lenna
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 3h5m
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, combine the ground cranberries and sugar. Set mixture aside for at least 3 hours.
- In a large bowl, whip cream and stir in quartered marshmallows. Set aside for 3 hours.
- After 3 hours fold the berry mixture into the whipped cream. Then fold in the crushed pineapple. Let set for several hours or overnight for flavors to blend.
Nutrition Facts : Calories 313 calories, Carbohydrate 46.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 38.4 mg, Sugar 36.9 g
CRANBERRY SALAD I
This is my absolute favorite holiday recipe. Even people that don't like cranberries can't get enough of this! It's even great frozen.
Provided by Micki Stout
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 12h15m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 62 g, Cholesterol 72.5 mg, Fat 28.5 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 39.6 mg, Sugar 47.3 g
CRANBERRY WHIP
Tart at first bite, but then you can't get enough! Wonderfully festive. Great way to use fresh cranberries. Sort of like a waldorf salad but better!
Provided by Deena
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
- Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 56.5 g, Cholesterol 54.3 mg, Fat 18 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 9.5 g, Sodium 62.8 mg, Sugar 41.8 g
CREAMY CRANBERRY SALAD
One of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. -Alexandra Lypecky, Dearborn, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 32mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY WHIPPED CREAM
I came up with this recipe when I decided to do something a little different with cranberries. I used it to top a tart filled with chocolate truffle filling and it worked out great.
Provided by Danzarth
Categories Dessert
Time 40m
Yield 40-50 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
- Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
- In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
- Store, covered, in the refrigerator.
Nutrition Facts : Calories 319, Fat 25, SaturatedFat 15.6, Cholesterol 92.5, Sodium 25.9, Carbohydrate 24.2, Fiber 0.4, Sugar 21.6, Protein 1.4
FROZEN CRANBERRY SALAD
This fluffy pink holiday salad features fresh cranberries, pineapple, marshmallows and whipped cream.
Provided by Danelle
Categories Salads
Time 20m
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the chopped cranberries and the sugar.
- Cover and refrigerate at least 8 hours, or overnight. With an electric mixer, whip cream until stiff.
- In a large bowl, combine cranberries and pineapple. Fold in whipped cream and marshmallows.
- Pour into a large, airtight container and freeze until ready to serve. Thaw slightly (or completely if you prefer) before serving.
Nutrition Facts : Calories 234 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRANBERRY WHIPPED CREAM SALAD
Cranberry Whipped Cream Salad has a festive holiday taste that will be a popular addition to your dinner celebrations. Tart cranberries mixed with the sweet fruits, whipped cream, and crunchy walnuts makes this an irresistible retro salad sensation!
Provided by Nancy Blackstone
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine chopped cranberries, pineapple chunks, chopped apples, miniature marshmallows, sugar, salt and walnuts. Mix well.
- Cover tightly and refrigerate overnight.
- Just before serving, whip the whipping cream to a fairly stiff consistency and fold in. Garnish with fresh cranberries and chopped walnuts, if desired.
Nutrition Facts : Calories 209 kcal, Sugar 20 g, Sodium 34 mg, Fat 12 g, SaturatedFat 6 g, Carbohydrate 26 g, Fiber 2 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 5 g, ServingSize 1 serving
CREAMY CRANBERRY SALAD
Creamy Cranberry Salad is a yummy, old-fashioned holiday recipe, with Jell-o, cream cheese, cranberry sauce, and more.
Provided by Sabrina Snyder
Categories Dessert
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 203 kcal, Carbohydrate 36 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 91 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CRANBERRY SALAD WITH LUSCIOUS WHIPPED CREAM
My mom (Mitzi) prepared this for Christmas each year. It is the best, made with fresh cranberries. What makes the whipped cream "luscious"?...it's the cream cheese
Provided by Janet Musgrove
Categories Low Protein
Time 45m
Yield 1 9x13 pan, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Boil cranberries, water and sugar until cranberries finish popping.
- Add jello and marshmallow.
- Add fruit and nuts.
- Pour into 9x13 glass casserole.
- Allow to gel in refrigerator.
- Top with prepared whipping cream and cream cheese.l.
Nutrition Facts : Calories 523.8, Fat 24.6, SaturatedFat 10.1, Cholesterol 52.5, Sodium 109.6, Carbohydrate 77.2, Fiber 4.5, Sugar 67.5, Protein 4
CRANBERRY CREAM SALAD
So easy, so pretty, and so very tasty. This salad/dessert is very light with a bit of a tang. Very refreshing. Don't save it just for Christmas or Thanksgiving. It's wonderful on a hot summer day. Because of the colour, it fits very well into 'pink' themed occasions like girls birthday parties, Mother's Day, or bridal and baby showers. Unlike others posted, this version has less added sugar and marshmallows. The recipe makes a large amount, but can easily be cut in half for smaller gatherings. Cooking time listed is standing time.
Provided by Diana 2
Categories Low Protein
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Chop cranberries in a food processor or blender. Don't cut them too finely as you'll want to have larger chucks in there too. If using frozen berries, chop while still frozen.
- Combine cranberries and sugar. Let stand for 2 hours.
- In a large bowl, whip cream until stiff.
- Fold in the marshmallows and pineapple.
- Give the cranberries and sugar a stir, then gently fold it into the whipped cream mixture. Over mixing will turn the entire mixture pink. While it won't change the taste, or make it any less attractive, try to have a few 'ribbons' of cranberry throughout the bowl.
- Spoon into a large glass serving bowl or individual parfait glasses. Chill until ready to serve.
WHIPPED CRANBERRY SALAD
This is so easy to prepare and so delicious, it makes a great holiday dessert --- plan ahead the mixture needs to chill overnight to blend the flavors and firm up.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, chop the cranberries.
- Combine the chopped cranberries with the sugar,mix well until the sugar is somewhat dissolved; add the drained pineapple, mini marshmallows and the whipped cream; mix well.
- Store in the refrigerator overnight.
- Divide into serving dishes.
Nutrition Facts : Calories 761, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 94.1, Carbohydrate 145, Fiber 5.8, Sugar 113, Protein 3.5
CRANBERRY PRETZEL SALAD
Cranberry pretzel salad puts a seasonal and slightly grown-up spin on the nostalgic strawberry pretzel salad dessert known across the US.
Provided by Casey Barber | Good Food Stories LLC
Categories Desserts
Time 6h55m
Number Of Ingredients 12
Steps:
- Line an 8- or 9-inch square baking dish with parchment paper, making sure there is enough overhang to cover the sides by an inch or two.
- Preheat the oven to 350 degrees F.
- Crush the pretzels in a blender or food processor until they are mostly crumbs-I like to have a few larger pretzel pieces in there so people can really get a bit of pretzel texture in every bite.
- Pour the crumbs into a large bowl. Add the butter and sugar, and stir until combined.
- Press the crust mixture into the bottom of the prepared baking dish.
- Bake for about 12 minutes, until golden brown and matte. Let the crust cool while you make the cream cheese layer.
- Pour the hot water into a small heatproof bowl. Sprinkle the gelatin over the water and let dissolve.
- In a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1-2 minutes until soft peaks form.
- Add 1 tablespoon of the confectioner's sugar and whip until firm peaks form, about 1-2 minutes more.
- Transfer the whipped cream to a separate bowl.
- Gently heat the dissolved gelatin, either in the microwave in 10-second bursts or over a bowl of simmering water or diffuser plate on the stove. Stir frequently until the liquid is clear.
- Let the gelatin cool slightly while you continue working.
- Add the softened cream cheese to the stand mixer bowl and switch to the paddle attachment.
- Beat on medium speed until fluffy, then scrape down the sides of the bowl and beat in the remaining 2 tablespoons confectioner's sugar. Scrape down the sides of the bowl again.
- Add half the whipped cream to the cream cheese, beating on medium speed just until incorporated.
- Beat in the remaining whipped cream and drizzle the dissolved gelatin into the mixture while the mixer is running, continuing to beat until all ingredients are evenly incorporated.
- Spread the whipped cream cheese layer evenly over the pretzel crust, making sure all the edges are covered.
- Refrigerate for at least 3 hours until fully chilled.
- Heat the cranberries, sugar, and water in a medium saucepan over medium-low heat, stirring frequently until the sugar dissolves and the liquid comes to a simmer.
- Continue to cook, stirring occasionally, until the cranberries soften and start to burst.
- Remove from the heat and stir in the Jello packet until dissolved.
- Carefully pour the cranberry Jello over the cream cheese layer, spreading it evenly in the pan.
- Refrigerate for at least 3 hours until set-or let it rest overnight.
- Carefully lift the dessert out of the pan and onto a cutting board using the parchment paper as a set of handles.
- With a long knife, slice into 9 squares. Wipe the knife between slices to ensure clean cuts.
- Refrigerate any leftovers for up to 3 days. The cranberry will eventually bleed down into the cream cheese and the pretzels will become soggy, so don't wait too long to enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 185 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRANBERRY-WHIPPED CREAM SALAD
Make and share this Cranberry-Whipped Cream Salad recipe from Food.com.
Provided by TXGormetMom
Categories Gelatin
Time 2h15m
Yield 6 cups, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.
- Frosted Fruit:.
- Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.
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