Grammies Cranberry Salad Food

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.

GRAMMIE'S CRANBERRY SALAD

Steps:

• 1. Smash your whole cranberries up in a 3 quart sauce pan. Then, add your 3 cups water and jello then heat to boiling. Remove from stove and let it begin to set.
• 2. Once it starts to gel then add remaining ingredients of celery, nuts and pineapple.
• 3. Return to refrigerator and then serve it in a festive bowl.

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.

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.)

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.

CLASSIC CRANBERRY SALAD

Steps:

• Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
• Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

GRAMMY'S CRANBERRY JELLO SALAD

Steps:

• Drain pineapple, reserving juice.
• Add water to make 1 cup.
• Boil; add Jello, stirring to dissolve.
• Stir in ginger ale.
• Blend pineapple and cranberry sauce.
• Fold into Jello.
• Chill in 9x9 inch dish.
• Make Dream Whip according to package directions.
• Beat in cream cheese.
• Spread over Jello and top with pecans.
• May add 1/4 to 1/3 cup powdered sugar to topping, if desired.
• Skip the nuts if you don't like them. Also, I tend to buy two of the smaller cans of cranberry sauce, one jellied, one chunky -- I like the extra texture. AND -- make this the night before or your frosting will be runny!

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.

CRANBERRY SALAD II

Steps:

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

GRANDMA'S CRANBERRY SALAD

Steps:

• 1. Boil the cup of water. Dissolve the Jell-o in the hot water in an 8-inch square pan mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well. Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.
• 2. Add the remaining ingredients and mix. Chill overnight.
• 3. Grandma's Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!

GRANDMA'S CRANBERRY SALAD

Steps:

• Dissolve jello in hot water.
• Chill until slightly thickened.
• Combine cranberries, pineapple, sugar, nuts, celery and grapes. Stir into thickened jello.
• Pour into large salad bowl and refrigerate until serving.