Scotts Holiday Cranberry Salad Food

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

SCOTT'S HOLIDAY CRANBERRY SALAD

Steps:

• Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges.
• Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid.
• Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight.
• Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth.
• Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.

CRANBERRY HOLIDAY SALAD

Steps:

• Boil water, disolve jello in boiling water, in large bowl.
• Dissolve Knox gelatin according to package directions. Add to Jello along with orange juice and grade rind,crushed pineapple and sugar.
• Let cool.
• Add chopped nuts and chopped cranberries.
• Chill till set and serve.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

HOLIDAY CRANBERRY SALAD

Steps:

• mix boiling water and gelatin until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened and add mayo. Beat with rotary beater until fluffy and fold in cranberry sauce, apple and nuts.
• This recipe originally said you can fill the cranberry sauce can 3/4 full and use other assorted containers for the remaining. Then insert a holiday candle on top when firm.