Mommas Thanksgiving Fruit Salad Recipes

Steps:

• Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
• Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
• Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
• Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.

Steps:

• 1. Cut up all the fruit & put in large bowl and there you go!!

Steps:

• Prepare fruits and put all together in a large bowl.
• Mix whipping cream with 6 tsp of sugar and 1/4 tsp almond extract.
• Add a couple of tablespoons of cherry juice to make it a pretty pink and give it extra flavor.
• Add marshmallows and whipped cream to fruit and chill until ready to serve.

Steps:

• 1. In large pan or bowl rinse cranberries and pick through for bruised or undesirable cranberries. Drain and place in pan with 1 3/4 cups of water. Bring to boil and low simmer. Add the 2/3 cup of suger and stir well. Simmer until cranberries pop open and are tender. 15 to 20 minutes.
• 2. Remove cranberries from heat, ladle off about a cup of the juices and allow to cool for 10 or 15 minutes. I put them in a 9" by 13" cake pan of which it will be served from.
• 3. Add 2 packages of dry Cherry Jell-O (You could use any red Jell-O), and stir well. Add the can of crushed Pineapple, Celery and Grapes and stir well again. Shredded Carrots are optional but work well.
• 4. Place above ingredients in a 9" by 13" cake pan. (I use a covered cake pan with lid). Refrigerate overnight so Jell-O sets.
• 5. In separate bowl combine Cream Cheese, Cool Whip and Marshmallows (large cut up or miniature), stir well. Refrigerate this overnight so Marshmallows melt somewhat.
• 6. Next morning with hand mixer beat the Cream Cheese mixture until smooth and combined. Spread on top of firm Cranberry Jell-O.
• 7. To serve mark off and score squares in pan and top each serving with English Walnuts (Optional). Slice into squares and serve in individual small bowls or plates.
• 8. Note: Jello has to be firm and hold it's shape in the cut squares, to be nicely presented. Covered this holds up well for a week in the fridge. Brother and Sisters always opt to take a serving or two home with them.
• 9. My biggest fear is that the Jell-O wont firm up in 3 or 4 hours. There have been times when it hasn't. Notably this past Thanksgiving. There is some guess work in the amount of liquids being used, from the Cranberry juice from cooking and the crushed canned Pineapple. To save and resurrect what might be a failure, I add the contents of another package of Jell-O to one cup boiling water and dissolve well. Then mix and thoroughly combine this with the failed to set Jell-O. This has worked on every attempt, the Jell-O has firmed up and has saved the day.