Time 55m Yield 9 Number Of Ingredients 6 Steps:
Process cranberries and orange in a food processor until finely ground. Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.
Time 4h10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight. Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside. Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish. Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
Time 38m Yield 8 servings Number Of Ingredients 9 Steps:
Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside. Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks. Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar. Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.
Yield Makes 8 servings Number Of Ingredients 11 Steps:
Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.
Time 6h30m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Wash and pick through cranberries. Core and quarter apples. Seed and quarter orange. Grind in food processor starting with the orange, and then add apples and cranberries. You can do in batches so you don’t over process it. We used a hand crank grinder to make this when I was a child. Add sugar (in the 50’s we used 2 cups of sugar, so taste after a couple hours and adjust per your personal preferences). Let marinate for at least 6 hours or overnight.
Time 12h15m Yield 1 large bowl, 15-20 serving(s) Number Of Ingredients 7 Steps:
In the blender puree cranberries and oranges. Add sugar to cranberry mixture and blend. In a large bowl dissolve jell-o into boiling water. When dissolved add ice to begin the setting process. Remove what few ice cubes that are remaining. Add cranberry mixture to jell-o. Mix well. Cover with saran wrap and set in fridge to set.
Time 20m Yield 12-15 servings. Number Of Ingredients 9 Steps:
In a large saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. , Fold in the cranberries, apples, orange and pecans. Spoon into greased individual salad molds, a 6-1/2-cup ring mold or an 11x7-in. dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise.
Time 25m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the cranberries and pineapple juice. Cook over medium heat until berries pop, about 15 minutes. , Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 5 minutes. In a large bowl, combine the berry mixture, sugar and softened gelatin. Chill until partially set. , Fold in the pineapple, pecans, grapes, celery and orange zest. Pour into individual serving dishes. Chill until firm.
