Best Aunt Brennies Holiday Cranberry Salad Recipes
GRANDMA FREEL'S CRANBERRY SALAD
This is a recipe my grandma made for a local JELL-O® contest. She won first place! It is a delicious salad like nothing I have ever seen. I grew up eating this cranberry salad every year at Thanksgiving. It reminds me of my grandma, who I loved so much!
Provided by Kristy
Categories Side Dish
Time 10h30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 203 calories, Carbohydrate 40.4 g, Fat 5 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 58.1 mg, Sugar 36.9 g
HOLIDAY CRANBERRY SALAD
This is a festive side dish, that uses fresh or frozen cranberries. My daughter insists on having it for every holiday. It's good to make the first part the night before, but it can be done the morning of serving if needed.
Provided by Holly Lyman
Categories Low Protein
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 267.7, Fat 11.8, SaturatedFat 5.5, Sodium 16.3, Carbohydrate 42.4, Fiber 3.2, Sugar 34.1, Protein 1.7
HOLIDAY CRANBERRY SALAD
This tangy fruit salad is perfect with turkey or ham, and has always been on our holiday table. With real whipped cream, walnuts, and pineapple, it's a treat you'll always want to make for the holidays.
Provided by Chandell
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 79.2 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.8 g, Sodium 28.8 mg, Sugar 69.3 g
GRANDMA'S CRANBERRY SALAD
I always love the punch of color that cranberries add to a meal, and this delicious cranberry salad recipe really does the berry justice. Not only did we love the perfect balance of sweet and tart, but the chopped pecans added a wonderful crunch that we'd never had before in a cranberry salad.
Provided by Leah Stacey
Categories Fruit Sides
Number Of Ingredients 9
Steps:
- 1. Boil the cup of water. Dissolve the Jell-o in the hot water in an 8-inch square pan mix well. Add the sugar, lemon juice, and pineapple juice. Stir to dissolve well. Note: You can substitute the 8x8 dish and use a 9x13 dish, it seems to gel up a bit better that way.
- 2. Add the remaining ingredients and mix. Chill overnight.
- 3. Grandma's Notes: Chop up the pecans first before getting the blender wet. Or you could just buy pre-chopped pecans and save a step. Use the blender or food processor to chop up cranberries, then orange, seeded, and partially peeled. The chopped peel gives it that special zing!
AUNT BRENNIE'S HOLIDAY CRANBERRY SALAD
This is my favorite item on the thanksgiving table. It is tangy, sweet, crunchy and all around yummy. I find myself often searching for this recipe, so have put it here for safe keeping. This is best if you make it the day before which is great to get one thing out of the way before the big cooking day.
Provided by In Ulm um Ulm...
Categories Oranges
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve Jello in boiling water.
- Add pineapple and the cold water.
- Chill until thickened (optional, but recommended).
- Cut orange into wedges and remove seeds. The orange peel adds a nice tang, but if you want to cut back on the tang, then you can peel some of the orange, but the peel makes it good.
- Put orange and cranberries through food processor and pulse as you would cole slaw -- don't puree. May take several batches. I do about a cup of cranberries and a wedge of orange per batch in my VitaMix blender. Pour results into a large bowl.
- Mix in diced apples and sugar and chopped nuts.
- Fold in thickened jello.
- Pour into a mold or just a bowl and chill for a few hours. (I've never used a mold and tried to turn it out myself, I just pour directly into a nice looking serving bowl.
- This is best if you make it the day before.
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