Sunshines Cranberry Salad Food

CLASSIC CRANBERRY SALAD

Classic Cranberry Salad image

This crunchy cranberry salad is a riff on the traditional Thanksgiving staple.

Provided by Pam Lolley

Time 4h55m

Yield Serves 12

Number Of Ingredients 7

Ingredients

4 cups fresh or frozen cranberries (14 oz.)
¾ cup packed light brown sugar
½ cup fresh orange juice (from 2 oranges)
1 cup peeled and chopped Bartlett pears (about 2 small pears)
1 cup chopped fresh pineapple (from 1 pineapple)
½ cup thinly sliced celery (from 2 stalks)
½ cup chopped toasted pecans

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.

CREAMY CRANBERRY SALAD

Creamy Cranberry Salad image

One of my piano students taught me the perfect lesson in holiday recipes: this fresh cranberry salad. The keys are tangy fruit, fluffy marshmallows and crunchy nuts. -Alexandra Lypecky, Dearborn, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

Steps:

In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Nutrition Facts : Calories 200 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 32mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.

SUNSHINE'S CRANBERRY SALAD

Sunshine's Cranberry Salad image

Before trying this divine cranberry salad by Linda Boyd I wouldn't eat anything with my Thanksgiving Dinner except for the old standby canned jellied cranberry sauce. But after one tiny taste of this heavenly recipe her daughter, Angie, had me hooked! This is my favorite times 10!!!! Thanks, Sunshine!

Provided by Queen Puff

Categories Fruit

Time 2h10m

Yield 20 ounces, 6 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces cherry gelatin
8 ounces canned crushed pineapple, drained
16 ounces jellied cranberry sauce
11 ounces mandarin oranges, drained
1/3 cup sugar (or a little less)
1 cup pecans, chopped
1/2 cup water

Steps:

Combine gelatin and sugar in a mixing bowl.
Melt cranberry sauce in a small saucepan over low heat.
Boil water and pour over the gelatin and sugar, stirring until dissolved.
Add the cranberry sauce, pineapple, mandarin oranges and nuts to gelatin and sugar mixture and stir well.
Pour in a shallow casserole dish or mold.
Refrigerate until firm.

Nutrition Facts : Calories 322.3, Fat 13.4, SaturatedFat 1.2, Sodium 24.1, Carbohydrate 53.1, Fiber 3.7, Sugar 48.8, Protein 2.4

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