Holiday Cranberry Fruit Salad Recipes

Steps:

• In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
• Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

Steps:

• In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until berries pop, about 15 minutes. Remove from the heat; cool slightly., In a large bowl, combine the remaining ingredients. Add cranberry mixture; stir gently. Refrigerate until serving.

Steps:

• 1. Mix cranberries,sugar and mandarin oranges and refrigerate 6-8 hrs.
• 2. Mix jello into boiling water and let cool.
• 3. Add berry mixture and stir in nuts. Refrigerate about 4-6 hrs. until set and ENJOY!

Steps:

• In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

Steps:

• In a medium bowl, sprinkle unflavored gelatin over the 1 cup chilled juice. Let stand for 1 minute.
• Meanwhile, heat remaining 1 cup juice to boiling. (I heat the juice in a glass measuring cup in the microwave for 2 minutes.).
• Stir the boiling juice into the gelatin mixture. Stir until the gelatin is completely dissolved.
• Refrigerate until chilled but not set.
• Remove from the refrigerator. Stir in the chopped cranberries, pineapple tidbits, grapes, chopped apple, marshmallows, and chopped pecans (optional).
• Chill until set, about 3 hours.

Steps:

• Grind cranberries (I use my food processor).
• Add sugar and crushed pineapple, chill overnight in a plastic container, with a lid.
• Add remaining ingredients before serving.

Steps:

• 1. In a medium saucepan, add the water and cranberries, cook until cranberries are tender and are starting to pop.
• 2. Add the jello & sugar, stir well to combine ** Note: As long as you use 6 ounces of jello, you can use all cherry or all orange. I like to combine the two. Sometimes use all cherry. Cool.
• 3. Once cranberry mixture is cool, fold in the pineapple and nuts if using.
• 4. Pour evenly into a 9 x 13 dish. Refrigerate until set.
• 5. Once jello is set, in a medium mixing bowl whip the whipping cream until peaks form.
• 6. In another medium mixing bowl, beat the cream cheese and marshmallow cream together, until smooth. Now, mix in the whipped cream and spread over the top of jello.
• 7. This can be served as a salad with your meal on a bed of lettuce or can be served as an after dinner dessert.

Steps:

• 1. In a saucepan, bring the water to a boil; stir in gelatin and set aside to cool.
• 2. Drain pineapple well; set aside.
• 3. In a large bowl, combine cranberry sauce, grated apples, the rind of 1 large orange, salt, cinnamon and clove.
• 4. Stir in drained pineapple and cooled jello. Carefully pour into a 16 cup trifle bowl. Cover and chill until firm.
• 5. I enjoy serving it this way but if you like you can use two 8-cup jello molds, lightly sprayed with non-stick spray. Invert your salad onto a plate covered with lettuce leaves. Sooooo goooood!!!!!