Best Cherry Cranberry Salad Recipes

PINK STUFF ( CHERRY JELLO, CRANBERRY SAUCE SALAD )

Steps:

• Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
• put in refridgerator until set.

CHERRY CRANBERRY SALAD

Steps:

• In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2-qt. serving bowl; cover and refrigerate for 3-4 hours until set.

CRANBERRY-BLACK CHERRY GELATIN SALAD

Steps:

• Combine gelatin mix and hot water until the gelatin dissolves. Stir in the can of cranberries and mix well. Add the room temperature sour cream and stir to combine. Place gelatin mixture in the refrigerator until almost set. Stir in the walnuts and return to the refrigerator until the mixture is completely set.

CHERRY, CRANBERRY, YOGURT JELLO SALAD

Steps:

• 1. Put the 4 cups of water into pan and add the cranberries and the sugar. Stir well to dissolve the sugar. Cook on medium heat until the berries are soft, usually 15-20 minutes. Drain the cranberries and set them aside.
• 2. Bring to boil the 2 cups water and place in a pan or bowl. Add the 2 packages of jello and stir until all the gelatin is dissolved. Add the 2 cups of cold water and mix good. Place the drained cranberries and the nuts. Stir and mix them with the jello.
• 3. Add the yogurt and mix it throughly with the jello mixture. Place in refrigerator until set, usually a few hours. When serving, top it off with some whipped cream. DELICIOUS!!!

BING CHERRY & CRANBERRY SALAD

Steps:

• Bring 2 1/2 cups of water to a boil in a large saucepan over high heat; remove from heat. Add gelatin, stirring 2 minutes, or until gelatin dissolves.
• Stir cola, cranberry sauce, cherries, and chopped pecans into gelatin mixture.; pour into a lightly greased 12-cup ring mold. Cover and chill 8 hours or until firm.
• Unmold congealed salad onto a serving platter.

CRANBERRY CHERRY CHICKEN SALAD RECIPE - (4.6/5)

Steps:

• 1. Chop the chicken strips into cubes. 2. In a large bowl, mix together the first 6 ingredients. Refrigerate for 1 hour. 3. Prepare sandwich on bread of choice (as a wrap, pita or regular sandwich) with lettuce. navywifecook.com

CRANBERRY CHERRY SALAD

Steps:

• Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11x7-in. dish. Refrigerate until firm., In a bowl, dissolve lemon gelatin in boiling water. In a small bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. , Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.

BLACK CHERRY CRANBERRY SALAD

Steps:

• 1. Dissolve gelatin in boiling water. Add cold water and chill until consistency of unbeaten egg whites. Combine next 6 ingredients , mix well. Fold fruit mixture into gelatin mixture. Pour into a 9x13 lightly sprayed pan. Refrigerate until set.

CHERRY-CRANBERRY SALAD

Steps:

• In mixing bowl, combine cherry gelatin and 1 cup of boiling water and mix until gelatin dissolves.
• Mix pie filling and cranberry sauce into gelatin. Pour into 7x11 inch dish and refrigerate.

CHERRY CRANBERRY SALAD

Steps:

• Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly.
• Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl.
• Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.

CHERRY-CRANBERRY WALDORF MINI SALAD CUPS

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and celery. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.

CRANBERRY CHERRY SALAD MOLD

Steps:

• drain cherries. reserve liquid and add enough water/port to make 2 c. heat to boiling and dissolve gelatin. chill until it begins to set. add remaining ingredients. pour into sprayed 6c. mold. chill 4-6 hours or overnight. serves 12.

CHERRY CRANBERRY SALAD

Steps:

• 1. In large bowl, combine gelatin and sugar. Add water and stir until gelatin and sugar are dissolved.
• 2. Stir in pineapple, cranberries, apples, celery and walnuts.
• 3. Pour into a 2qt serving bowl and chill until firm, 3-4 hours.

CRANBERRY-CHERRY SALAD

Steps:

• Mix Jell-O and gelatin thoroughly. Dissolve with boiling water. Set aside 1/2 cup of this mixture. Mix cranberry sauce into Jell-O. Drain cherries and add juice to the Jell-O. Chill until partially set. Stir in halved cherries, apples and nuts. Mix sour cream and reserved lemon Jell-O. Pour into mold alternating cranberry mixture and sour cream. Start and end with the cranberry mixture. Swirl gently with spatula. Chill.

CRANBERRY CHERRY SALAD

Steps:

• Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11-in x 8-in x 2in dish. Refrigerate until firm. In a bowl, dissolve lemon gelatin in boiling water. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.

CRANBERRY CHERRY SALAD

Steps:

• 1. Drain cherries, reserving juice. Set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan and bring to a boil. Add cherry gelatin; stir until dissolved.
• 2. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11x7x2 inch dish. Refrigerate until firm.
• 3. In a bowl dissolve lemon gelatin in boiling water. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.