Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
Mix together cranberries and sugar and refrigerate for 2 hours.
Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours.
Combine pineapple and walnuts and add to cranberry mixture.
Refrigerate overnight. Serve on lettuce leaves.
Cook cranberries, water and sugar until berries pop.
Stir in jello and let cool.
Add grapes, nuts and pineapple.
Refrigerate until firm.
Great for the holidays.
Use Cranberry Salad in place of cranberry sauce for holiday dinners.
Grind cranberries in food processor.
Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple.
Stir well.
Pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve on plate of crisp green lettuce.
Yields 16 servings.
Dissolve Jell-O in
hot water.
In blender use two cups cold water to
chop
fresh
cranberries.
Add to chopped cranberries the sugar and pecans.
Add Jell-O to cranberry mixture and add marshmallows.
Chill;
stir when starts to jell to mix well.
he mixture over the potato salad and stir in lightly.
Grind cranberries in food grinder or food processor; stir in sugar to blend.
Set aside.
Dissolve gelatin dessert in water; cool until mixture begins to thicken.
Add to cranberry mixture. Add oranges, nuts and pineapple.
Stir well; pour into lightly oiled 8-cup mold.
Chill overnight.
Unmold.
Grind cranberries with orange peeling.
Add sugar, pecans and pineapple.
Let sit.
Prepare jello as per instructions.
Let it gel just a little.
Then add cranberry mix. Chill completely until gelled.
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Grind cranberries in food grinder or food processor.
Stir in sugar to blend; set aside.
Dissolve gelatin in boiling water. Cool until starts to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple; stir well.
Pour into lightly oiled 8-cup mold or glass dish.
Chill overnight.
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
hese to decorate the fruit salad!
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
n boiling water.
Add cranberry sauce.
Chop up to
nd nuts to well-drained cranberry mixture. This much may be
Combine gelatin mixes and boiling water in a medium bowl. Stir until all granules are dissolved.
Stir in cold water and set aside.
In a large mixing bowl, combine all remaining ingredients stirring to distribute evenly.
Stir gelatin mixture into the fruit mixture.
Pour salad into a large serving container or gelatin molds. (As written, this recipe will fill 3 Tupperware gelatin molds).
Chill at least 6 hours to overnight.
Can be made up to 3 days in advance.
br>NOTE: I enjoyed the salad best when just slightly warm
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.