CREAMY CRANBERRY SALAD
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
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.
THE PINK STUFF (CREAMY CRANBERRY SALAD)
My Aunt made up this recipe and my mom adapted it to have with our holiday family dinners. When my youngest nephew had it for the first time, he talked for weeks about "the pink stuff." So now that's the only name that it goes by.
Provided by Jessica Morgan
Categories Fruit Sides
Time 5h
Number Of Ingredients 8
Steps:
- 1. Empty the cranberries and pineapple into a sieve and strain out the liquid. You may have to stir up the fruit and press on it to get all the liquid.
- 2. Put the liquid into a measuring cup and fill to 2 cups with water. Boil the liquid. and mix it with the two packages of Jello.
- 3. Allow the jello to partially set for about 45 minutes. It should not be hard, if you stick a finger in the jello it should come out coating you finger with no lumps.
- 4. About 15 minutes prior to taking the jello out of the fridge, mix the left over cranberries and pineapple with the apple chunks and walnuts.
- 5. In a separate bowl whip the cream cheese until it is easily stirred and them add the cool whip. Dump in the partially set jello and mix well. It's ok if there are cheese chunks it adds to the overall presentation.
- 6. Fold in the fruit and walnut mixture and transfer to a presentation bowl. (We put it in a beautiful blue pie plate.) Refrigerate for at least 3 hours until set, but it always tastes better if you make it the day before.
CRANBERRY GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 7h40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
- Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.
CRANBERRIES, CRACKERS, AND CREAM (YIFTA)
Found this on SatelliteSisters.com and made it last year for Thanksgiving. I got lots of comments on how good it was so I'm making it again this year. Thank you to the reviewer who gave me the true name of this dish.
Provided by Laura Zimmerman
Categories Fruit
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and 1 1/4-2 cups of sugar depending on taste in a saucepan and heat until sugar dissolves. Add cranberries and cook until cranberries split. Set aside to cool.
- Whip the cream and 2 tablespoons of sugar until it turns into whipped cream.
- Using a glass bowl, put a layer of cranberries in the bottom of bowl. Layer soda crackers to cover well over the cranberries, then a layer of whipped cream. Start over with cranberries, crackers and cream until bowl is full, ending with the cream. A little spoon of cranberries on the top looks nice.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 438.3, Fat 23.7, SaturatedFat 13.9, Cholesterol 81.5, Sodium 177.6, Carbohydrate 56.5, Fiber 4.3, Sugar 37.9, Protein 2.9
"GIFTA" SALAD (CRANBERRIES & CREAM)
This is from my Great Aunt Helen, a well loved cook and baker. I miss her, but enjoy making many of her recipes she shared with us at the last family reunion before her death. Thank You Aunt Helen!
Provided by Cindy Olson
Categories Fruit Desserts
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Boil Cranberries in 1 Cup water until skins 'pop'.
- 2. Add Sugar and bring to a boil, chill thoroughly.
- 3. Just before serving, mixed crushed saltines with melted butter.
- 4. Whip cream, i whip mine so its stiff.
- 5. Cover bottom of clear glass bowl with a layer of cracker/butter crumbs (half the crumbs)
- 6. Layer on half the cooled cranberries, then a layer of whipped cream.
- 7. Repeat layers in same order. DELICIOUS!!!
FRUIT SALAD WITH CANNOLI CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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