Best Festive Cranberry Salad Recipes

FESTIVE CRANBERRY FRUIT SALAD

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.

FESTIVE CRANBERRY SALAD

Steps:

• In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze until firm, 4 hours or overnight. Cut into squares.

FESTIVE PINEAPPLE-CRANBERRY SALAD

Steps:

• 1. Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside.
• 2. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes.
• 3. Stir in cranberry sauce.
• 4. Pour into large bowl. Refridgerate 1 1/2 hours or until slightly thickened.
• 5. Stir in pineapple, apples and walnuts. Refridgerate 4 hours or until firm.
• 6. Garnish with reserved pineapple, sliced apple and some fresh mint

FESTIVE CRANBERRY-PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
• Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
• Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
• Cooking time would actually be refrigeration time.

FESTIVE APPLE-CRANBERRY SALAD

Steps:

• Mix mayo and dressing until blended. Add to apples in medium bowl; mix lightly.
• Spoon into large straight-sided clear bowl; top with layers of all remaining ingredients except nuts.
• Refrigerate 3 hours.
• Toss gently just before serving; sprinkle with nuts.

FESTIVE CRANBERRY RELISH SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1-1/2-qt. serving dish. Refrigerate for 4 hours or overnight.

FESTIVE CRANBERRY-PINEAPPLE SALAD

Steps:

• PART 1 1. drain pineapple, reserving liquid in measuring cup 2. remove 1 tablespoon of crushed pineapple and set aside for garnish 3. Add enough cold water to reserved liquid to make 3 cups and pour into large sauce pan 4. bring to boil, remove from heat. 5. add gelatin; stir at least 2 minutes until dissolved. 6. Add cranberry sauce; stir until well blended. NOTE: The gelatin mixture will not be smooth due to the presence of whole berries. 7. Pour mixture into large bowl and refrigerate for 1 1/2 hours until slightly thickened. PART 2 1. stir in remaining pineapple, apple and walnuts until well blended. 2. pour into medium serving bowl 3. refrigerate for 4 hours or until firm 4. garnish with crushed pineapple just before serving. 5. store leftovers in refrigerator

FESTIVE CRANBERRY SALAD

Steps:

• In a bowl, combine milk and lemon juice; mix well.
• Stir in pineapple, cranberry sauce, marshmallows, pecans, and Cool Whip.
• Spoon into a 13x9 inch baking dish.
• Freeze until firm, 4 hours or overnight.
• Cut into squares.

FESTIVE FROZEN CRANBERRY SALAD

Steps:

• Combine Eagle Brand milk and lemon juice. Stir in cranberry sauce, drained pineapple and nuts. Fold in Cool Whip. Place in mold or pan. Freeze till firm. Remove from freezer a few minutes before serving.

FESTIVE APPLE-CRANBERRY SALAD

Steps:

• 1. Mix mayo and dressing until blended; toss with apples. Spoon into large straight-sided clear bowl; top with layers of all remaining ingredients except nuts. 2. Toss gently before serving; top with nuts. Or refrigerate until ready to serve, then toss and top with nuts.

FESTIVE CRANBERRY RELISH SALAD RECIPE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1-1/2-qt. serving dish. Refrigerate for 4 hours or overnight.
• Yield: 6-8 servings.
• Originally published as Cranberry Relish Salad in Country Woman
• November/December 1998, p35
• Nutritional Facts
• serving (1 each) equals 292 calories, 6 g fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 62 g carbohydrate, 3 g fiber, 2 g protein.
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FESTIVE CRANBERRY JELL-O SALAD RECIPE - (4.4/5)

Steps:

• Drain pineapple well (squeeze or press out all the juice), reserving the juice in a 4-cup glass measuring cup or bowl. Add enough water to the juice to measure 3 cups. Microwave the juice until it comes to a boil. Add dry gelatin mixes to a medium mixing bowl; whisk in the boiling juice mixture until completely dissolved, 2 minutes. Add the cranberry sauce and stir until dissolved. Refrigerate 1-1/2 hours or until thick but not congealed. Stir in drained pineapple, pears, and nuts, if using. Pour into an 11x7-inch glass dish (or similar). Refrigerate at least 4 hours or until firmly congealed. Spread Cool Whip over the top right before serving time, or cut into individual squares and top each with a small dollop.

FESTIVE CRANBERRY JELL-O SALAD

Steps:

• Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
• Refrigerate 1-1/2 hours or until slightly thickened.
• Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
• Top with reserved pineapple just before serving.

FESTIVE CRANBERRY SALAD

Steps:

• Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in the whipped topping.
• Spoon mixture into 13x9x2 inch pan.
• Freeze until firm (about 4 hours or overnight). Cut into squares. Remove from freezer 10 minutes before serving.