Cranberry Congealed Salad Recipes

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

Steps:

• Dissolve both pkgs. gelatin in the 1 cup boiling water.
• Place cranberry sauce in a bowl & stir to break up.
• Add cranberry sauce, pineapple and pecans (if using) to gelatin mixture.
• Chill until firm, stirring several times during first couple of hours to evenly distribute pineapple and pecans.

Steps:

• Dissolve gelatin in boiling water.
• Add reserved pineapple juice and cool to room temperature.
• Whip cranberry sauce with beater and add to the cooled gelatin mixture along with the pineapple and toasted pecans.
• Pour into gelatin mold or 9"x 11" serving dish.
• Chill until set.
• NOTE: Cooking time refers to"chilling until set" time.

Steps:

• Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
• Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
• Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
• After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
• Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
• Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

Steps:

• Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
• In a bowl, mix together the cranberries and sugar; set aside.
• In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
• Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
• Add in cranberries, pineapple, celery, and pecans; gently fold.
• Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
• Unmold onto a lettuce-lined plate.

Steps:

• Mix Jello, gelatin and sugar in a bowl. Bring cranberry sauce to boil & stir in the dry ingredients. Allow to cool. Add crushed pineapple & ginger ale. Add nuts, celery & grated orange peel. Refrigerate.

Steps:

• In large bowl, combine gelatin and boiling water; stir until gelatin dissolves (about 2 minutes).
• Add cranberry sauce, stirring until blended.
• Chill until the consistency of unbeaten egg white.
• Fold in orange, apple and pecans.
• Spoon into 6 lightly oiled custard cups or mold.
• Cover and chill until firm.
• Unmold onto lettuce leaves.
• Dressing:.
• In small bowl, combine sour cream and mayonnaise. Serve along side.