Best Thanksgiving Cranberry Salad Recipes

CRANBERRY SALAD FOR THANKSGIVING

Steps:

• Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.
• Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.

CRANBERRY SALAD BEST EVER FOR THANKSGIVING DINNER

Steps:

• Using a food processor, grind cranberries, orange and peel of orange, and walnuts till coarse.
• In large mixing bowl mix together cranberries, walnuts, orange and pineapple.
• Place in refrigerator for at least 3 hours.
• Two hours before mix is chilled make cherry Jell-O according to package directions.
• Fold Jell-O into the cranberry mixture.
• Chill till dinner is ready or best chilled overnight.

THANKSGIVING CRANBERRY CREAM CHEESE SALAD

Steps:

• 1. Part 1. Dissolve Jell-Oin boiling water. Stir to mix and set aside to cool.
• 2. Add apples, pecans, and cranberry sauce.
• 3. Turn into a 13x9 glass dish and chill until firm.
• 4. Part 2. Blend softened cream cheese with powdered sugar until smooth.
• 5. Add vanilla to the Cool Whip and mix with a wooden spoon. Add to the cream cheese mixture along with the pineapple.
• 6. Fold the mixture together.
• 7. Spread evenly over firm set Jell-O mixture. Sprinkle toasted pecans on top.
• 8. Keep chilled until serving time.

CRANBERRY SALAD (A.K.A. THANKSGIVING PINK STUFF)

Steps:

• The day before serving, cook cranberries in water over low heat until soft.
• Add sugar and mash.
• Add chopped nuts.
• Stir, cover and refrigerate overnight.
• About 4 hours before serving, add the fruit cocktail.
• Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
• Add bananas to fruit mixture.
• Gently fold whipped cream into fruit mixture until well blended.
• Serve immediately.
• Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!

THANKSGIVING CRANBERRY JELLO SALAD

Steps:

• 1. Cook the package of cranberries on medium high in the water until they pop. Add the 2cups of sugar, gently stir to incorporate. add the 2 (3 oz) boxes of cherry jello and the package of marshmallows. Cook (5) five more minutes, stirring constantly.
• 2. Remove from heat and add 1 cup of diced apples, 1 cup of diced celery, and 1 cup of chopped walnuts or pecans. Pour into a 13x9x2 glass casserole dish.
• 3. Refrigerate one day before using. Each serving can have a spoon of sour cream if desired.

THANKSGIVING CRANBERRY SALAD

Steps:

• 1. Strain pineapple & reserve liquid. Add enough water to make 1 cup. Bring this to a boil in saucepan and dissolve jello in hot liquid. Add 1 cup COLD water and chill until thick but not set.
• 2. Add remaining ingredients to thickened jello and pour into a 2 quart mold. Chill until firm.

MOM'S THANKSGIVING CRANBERRY SALAD

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.

GRAM'S THANKSGIVING CRANBERRY SALAD

Steps:

• Grind cranberries, cover with sugar and let stand overnight.
• The next morning, disolve jello with the boiling water and add the remaining ingredients.

THANKSGIVING CRANBERRY SALAD

Steps:

• GRIND CRANBERRIES AND DRAIN. ADD MARSHMALLOWS, PINEAPPLE AND SUGAR AND LET STAND OVERNIGHT. ADD WHIPPED CREAM AND SERVE. CAN BE REFRIGERATED ONE HOUR BEFORE SERVING.