Crancrack Cranberry Salad Food

"CRANCRACK" CRANBERRY SALAD

Steps:

• Process cranberries and orange in a food processor until finely ground.
• Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.

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 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 SALAD

Steps:

• Mix the ground cranberries, sugar, and pineapple. Cover and refrigerate overnight.
• Add the walnuts and marshmallows.
• Fold in the Cool Whip and chill until ready to serve.

CRUNCHY CRANBERRY SALAD

Steps:

• Chop cranberries and orange after washing first. The orange can be chopped with the peel on and seads in -- really! Cover the chopped fruit with sugar and let set overnight.
• Drain and save the juice from the cranberry/orange mixture. Add enough water to the juice to make two cups of liquid (1 hot to dissolve the gelatin and 1 cold). Mix the two pkgs of Jello with the the two cups of liquid. Let partially set.
• Dump in everything -- cranberries, orange, celery, and nuts. Stir well. Chill (that's the salad -- not you).
• Serve with the meal. Then hide the rest for you. =).

CRANBERRY CHICKEN SALAD

Steps:

• Slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season. Heat a non-stick frying pan and fry the chicken for 3 mins on each side until cooked through. Set aside on a plate.
• Heat the remaining oil in the pan and fry the onions for 5 mins. Slice the chicken, collecting any juices, and layer up with the onions, leaves, cucumber and dried cranberries. Mix the cranberry sauce, lime juice, 2 tbsp water and any chicken resting juices, and drizzle over the salad.

CRANBERRY CRUNCH SALAD

Steps:

• Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.