Sour Cream Cranberry Salad Food

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

CRANBERRY-HORSERADISH CREAM

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
• Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

SOUR CREAM-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats and flour for crust in a bowl. Set aside 1 1/2 cups of oat-flour mixture for topping.
• Cream butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add remaining oat-flour mixture; mix until blended. Press into an ungreased 9x13-inch baking pan.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven.
• Prepare filling: Combine cranberries, sour cream, sugar, egg, flour, lemon zest, and vanilla in a large bowl. Spread evenly over the crust sprinkle reserved oat-flour mixture over top.
• Return to the oven and bake until lightly browned, 20 to 25 minutes. Let cool completely on a wire rack, 30 to 45 minutes. Cut into 36 bars.

RASPBERRY-CRANBERRY SALAD (WITH SOUR CREAM-CREAM CHEESE TOPPING)

Steps:

• Mix jello with the two cups of boiling water till disolved.
• Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
• Let set in bowl or mold of choice.
• Blend the cream cheese, sour cream and sugar well.
• After jello has set, spread on top.

CRANBERRY SOUR CREAM BROCCOLI SALAD

Steps:

• Blanch broccoli until tender crisp, remove to colander.
• Chop bacon and fry, set aside.
• Mix together sour cream, cranberry sauce, craisins and pistachios.
• Place broccoli, bacon and rest of ingredients in a serving bowl and stir till combined.
• Add salt and pepper to taste and serve.
• If you have discovered something that you think needs to be added to this, please submit it by using the submit correction link!
• I don't know how long it takes to prepare this, as I haven't made it yet, so the times involved are merely an estimate!

CRANBERRY MOUSSE SALAD

Steps:

• In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, zest and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy. , Whisk in sour cream. Add the pineapple and pecans. Pour into an 8-cup mold coated with nonstick spray. Chill until firm.

SOUR CREAM-CRANBERRY BARS

Steps:

• Heat oven to 350°F. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
• Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
• Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.

SOUR CREAM-CRANBERRY BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

CRANBERRY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.