My Grandma Frances Cranberry Pineapple Salad Food

CRANBERRY SALAD

Steps:

• 1. Grind or finely chop in food processor cranberries, orange (including rind) and apples. Add sugar, pineapple and pecans.
• 2. Mix water and jello, refrigerate until partially thick and set. Add fruit/nut mixture, pour into pan or molds and refrigerate overnight.

WW FRIENDLY CRANBERRY JELL-O SALAD RECIPE

Steps:

• Drain pineapple, saving the juice. Add enough water to the juice to total 1-1/4 cups of liquid. In a saucepan, bring the liquid to a boil.
• Remove from the heat and stir in the gelatin until it's dissolved.
• Break up the cranberry sauce with a fork and stir it into the gelatin mixture.
• Cool until the mixture begins to thicken and then stir in the crushed pineapple, celery and nuts.
• Pour into a mold and chill until set. (For best results first with non-stick spray so that the jello comes out easily.)

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:

• 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.)

PINEAPPLE CRANBERRY SALAD

Steps:

• Drain and reserve syrup from pineapple, add water to equal 1 cup.
• In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
• Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

CRANBERRY APPLE PINEAPPLE SALAD

Steps:

• Drain juice from crushed pineap­ple into a large glass mea­sur­ing cup (set aside the pineap­ple in a medium bowl). Add water to the juice to get 3 cups. Heat liquids in microwave until almost boiling.
• Pour hot liq­uids into serv­ing dish and dissolve the Jello in the hot liquid. Add can of whole berry sauce and break up in the jello. Place in fridge to cool and start setting.
• While the mixture cools, chop apple & pecans (I leave the skin on the apples - you can peel if you prefer).
• Once chopped, mix apples, pineapple, and pineapple in the measuring glass.
• After approximately 45 minutes to 1 hour (the Jello mix­ture should be cool and just start­ing to set), stir in the fruit & nut mix­ture. Make sure ingredients are well-mixed throughout the dish.
• Return to the fridge to set completely (at least another hour. Best if left overnight). Serve cold & enjoy!

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.

CRANBERRY-PINEAPPLE JELL-O SALAD

Steps:

• Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Add enough cold water to juice to measure 3 cups; pour into large saucepan. Stir in cranberries and sugar. Bring to boil; cook and stir 2 to 3 min. or until cranberries begin to pop. Remove from heat.
• Add dry gelatin mixes; stir 2 min. until completely dissolved. Add pineapple, apples and nuts; mix well. Pour into serving bowl.
• Refrigerate 4 hours or until firm.

CRANBERRY JELLO SALAD RECIPE

Steps:

• Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
• Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
• Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
• Bring juice to a boil then remove from heat immediately.
• Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
• Add cranberry sauce and stir. {Gelatin mixture should be thick}.
• Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
• Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
• Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
• Top with reserved crushed pineapple just before serving.
• Store leftover gelatin in refrigerator.

CRANBERRY ORANGE NUT SALAD (GRANDMA'S)

Steps:

• Wash, then grind the cranberries.
• Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
• Chop the celery.
• Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
• Refrigerate covered, overnight if possible (it is really not as good if you don't).
• The next day:.
• Chop the nuts.
• Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
• Add cranberry mixture from previous day & nuts.
• If you are using wine, add the rest of it now.
• Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
• Refrigerate covered (minimum of 2 hours or so) or until set.
• I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
• And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.

GRANDMA'S CRANBERRY SALAD

Steps:

• 1. Empty boxes of jello in a large serving bowl and add hot water stir to dissolve. Add the cranberry sauce and stir until broken up. Add the rest of the ingredients and stir until they are distributed well. Cover with plastic wrap and refrigerate until the salad is set.

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.

GRANDMA'S CRANBERRY JELLO SALAD

Steps:

• In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!

MY GRANDMA FRANCES' CRANBERRY PINEAPPLE SALAD

Steps:

• 2 days before serving the salad:.
• Grind cranberries in a food processor and mix them in a large bowl with sugar.
• Store, covered, in frig.
• 1 day before serving the salad:.
• Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
• Refrigerate, covered.
• Day of serving the salad:.
• Whip the cream and fold into fruit mixture.
• Serve chilled.

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.

GRANDMA'S CRANBERRY SALAD

Steps:

• Mix two packages jello with 3 cups hot water. Let cool. Grind cranberries and peeled orange. Add to cooled jello mixture. Add sugar to jello and mix. Let set for a few minutes.
• Dice celery and apples. Drain crushed pineapple. Add celery, apples, nuts and crushed pineapple to jello mixture. Add cinnamon and mix all together.
• Pour into a 13x9 pan and refrigerate.

GRANDMA'S MARSHMALLOW SALAD

Steps:

• 1. Combine all ingredients in large mixing bowl - IN ORDER LISTED!!! Mixing after each addition.
• 2. Refridgerate 24 hours. Stir and serve cold.

CRANBERRY SALAD V

Steps:

• Chop cranberries, celery, and walnuts lightly in a food processor.
• Mix gelatin, water, and sugar. Combine cranberry mixture, gelatin mixture, and pineapple (with juice) and mix thoroughly. Pour into mold and refrigerate to set.
• Serve on leaf of lettuce with a dollop of mayonnaise.