Old Fashioned Cranberry Salad Food

OLD-FASHIONED CRANBERRY SALAD

Steps:

• In a large bowl, add gelatin and water and whisk until dissolved.
• Add cranberry sauce and whisk to mix well.
• Stir in pineapple.
• Refrigerate for 30 minutes.
• Stir in pecans.
• If desired you can grease a jello mold or bundt pan and pour mixture in that or transfer to serving bowl.
• Refrigerate for 6-7 hours until is jello is set,

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 OLD-FASHIONED

Steps:

• Using muddler or wooden spoon, muddle orange wedge, sugar cube and bitters against bottom and side of 10-oz old-fashioned glass. Fill glass with ice. Stir in bourbon, cranberry sauce and splash of club soda. Garnish with orange slice and cranberries.

ANNA'S OLD FASHIONED CRANBERRY SALAD

Steps:

• Mix cranberries, apples, sugar and pineapple together.
• Let set for 1/2 hour.
• Prepare jello as directed.
• Let half set and add cranberry mixture.
• Add nuts to mixture,.
• Refrigerate and let set.
• Note: Oranges may be added to cranberry mixture if desired.

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!

CRANBERRY FLUFF SALAD

Steps:

• Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
• Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
• Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.

CRANBERRY OLD-FASHIONED

Steps:

• Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar dissolves. Pour in bourbon. Add ice cubes.

OLD-FASHIONED CRANBERRY RELISH

Steps:

• Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
• Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
• Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.

CRANBERRY SALAD (A.K.A. THANKSGIVING PINK STUFF)

Steps:

• The day before serving, cook cranberries in water over low heat until soft.
• Add sugar and mash.
• Add chopped nuts.
• Stir, cover and refrigerate overnight.
• About 4 hours before serving, add the fruit cocktail.
• Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
• Add bananas to fruit mixture.
• Gently fold whipped cream into fruit mixture until well blended.
• Serve immediately.
• Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!

TRAINOR FAMILY CRANBERRY SALAD

Steps:

• In a medium bowl, whisk together the gelatin mix and boiling water until gelatin is dissolved. Stir in the cold water. Transfer to a gelatin mold, or keep in a bowl; cover and refrigerate.
• Place the oranges, lemon, apples, and cranberries into a bowl. Sprinkle the sugar over the top. Set aside so the fruit has time to bleed.
• When the gelatin is partially set, stir in the fruit. Chill until set, preferably overnight. It becomes tastier with age!

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.

TOSSED CRANBERRY SALAD

Steps:

• In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately.