Dremas Cranberry Congealed Salad Recipes

Steps:

• Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
• Refrigerate until set in the center, 10 to 12 hours.

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:

• 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:

• 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.

Steps:

• Mix together the cranberries and sugar; cover and refrigerate overnight.
• The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
• Pour into a 3 quart dish, cover and refrigerate or freeze until ready to 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:

• 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:

• Drain pineapple and add juice to water. Bring water and juice to a boil and dissolve Jello. Add fruit and cranberry sauce to jello. Beat softened cream cheese and mayonaisse together. Fold jello mixture into cream cheese. Pour into a mold and chill until set.

Steps:

• Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
• In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

Steps:

• 1. This works better in pyrex or glass oblong dish approximately 13 x 9 x 2. I spray a small amount of non-stick unflavord coating and gently wipe out excess with paper towel. Set aside dish.
• 2. In large mixing bowl place boiling water and dissolve all jello by stirring thoroughly. Set aside.
• 3. In separate bowl mix wholeberry cranberry sauce, crushed pineapple and the 1/2 cup reserve liquid, 1/4 cup granulated sugar, chopped apples, orange zest and pecans. Mix well. Fold and stir gently into the dissolved jello mixture above.
• 4. Chill overnite in fridge. The mixture will be very firm. At serving time I cut squares and serve on a nice serving platter decorated with curly lettuce leaves or you can create your own serving ideas.
• 5. Optional ingredient that can be added is 1/2 cup chopped celery. Enjoy!