Cranberry Citrus Salad Recipes

Steps:

• For the citrus salad: Cut off the top and bottom of the oranges, then stand them on the cutting board. Use a sharp knife to remove all of the rind and pith, trying not to cut into the fruit itself. You should be able to see the segments and the pith separating them. Working over a bowl to collect the juice, use the knife to cut the segments away from the membrane; reserve the segments. Squeeze the leftover membrane into the bowl to collect any juice from the remaining fruit still attached. Reserve the juice for the drizzle.
• For the cranberry concord drizzle: Whisk 3 tablespoons of the collected orange juice in a separate bowl with the olive oil, Cranberry Concord Syrup, 1/4 teaspoon salt and a few grinds of black pepper (reserve any remaining orange juice for another use).
• Put the lettuce in a large, wide bowl and put the orange segments on top. Drizzle with the cranberry concord drizzle and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
• Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
• Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
• Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Steps:

• Combine cranberries, orange, mint, 1/2 cup sugar, and 1/4 teaspoon salt in a food processor. Pulse just until chopped but not watery, 12 to 15 times.
• Whisk cream with remaining 1/4 cup sugar in a large bowl to stiff peaks. Add yogurt and continue whisking until stiff peaks form again. Gently fold in cranberry mixture and pecans, just until combined and no streaks of white remain.
• Transfer to a 2-quart serving dish or individual serving dishes. Cover and refrigerate at least 12 hours and up to 1 day. Serve chilled, dolloped with whipped cream, and, if desired, sprinkled with pomegranate seeds.

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Steps:

• Bring sugar, anise or cinnamon, cranberries, and water to a simmer, stirring until sugar just dissolves. Remove from heat, and let cool to room temperature.
• Place citrus in a medium glass bowl, and pour cranberry mixture over top. Refrigerate until chilled, about 1 hour.

Steps:

• Chop cranberries in food processor or blender. Pour boiling water into a large bowl, add Jello, sugar and cinnamon. Add cranberries and let sit for about 10 minutes. Finely blend orange and lemon. Add this and the rest of the ingredients to the bowl and stir well. Refrigerate until set.