Best 10 Cranberry Holiday Salad Recipes

HOLIDAY CRANBERRY SALAD

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.

HOLIDAY CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

HOLIDAY CRANBERRY SALAD

Steps:

• In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cranberry sauce. Refrigerate 30-40 minutes or until slightly thickened. Stir in pineapple, celery and pecans. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.

SCOTT'S HOLIDAY CRANBERRY SALAD

Steps:

• Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges.
• Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid.
• Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight.
• Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth.
• Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.

HOLIDAY CRANBERRY-WALNUT SALAD

Steps:

• In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

HOLIDAY CRANBERRY WALDORF SALAD

Steps:

• In a serving bowl, combine the apples, celery and cranberries.
• In a small bowl, combine mayo, sugar and lemon juice; mix well.
• Pour over apple/cranberry mixture; toss well to combine.

HOLIDAY CRANBERRY APPLE SALAD

Steps:

• 1. In a saucepan, bring the water to a boil; stir in gelatin and set aside to cool.
• 2. Drain pineapple well; set aside.
• 3. In a large bowl, combine cranberry sauce, grated apples, the rind of 1 large orange, salt, cinnamon and clove.
• 4. Stir in drained pineapple and cooled jello. Carefully pour into a 16 cup trifle bowl. Cover and chill until firm.
• 5. I enjoy serving it this way but if you like you can use two 8-cup jello molds, lightly sprayed with non-stick spray. Invert your salad onto a plate covered with lettuce leaves. Sooooo goooood!!!!!

AUNT BRENNIE'S HOLIDAY CRANBERRY SALAD

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.

~ CRANBERRY HOLIDAY SALAD ~

Steps:

• 1. In a medium saucepan, add the water and cranberries, cook until cranberries are tender and are starting to pop.
• 2. Add the jello & sugar, stir well to combine ** Note: As long as you use 6 ounces of jello, you can use all cherry or all orange. I like to combine the two. Sometimes use all cherry. Cool.
• 3. Once cranberry mixture is cool, fold in the pineapple and nuts if using.
• 4. Pour evenly into a 9 x 13 dish. Refrigerate until set.
• 5. Once jello is set, in a medium mixing bowl whip the whipping cream until peaks form.
• 6. In another medium mixing bowl, beat the cream cheese and marshmallow cream together, until smooth. Now, mix in the whipped cream and spread over the top of jello.
• 7. This can be served as a salad with your meal on a bed of lettuce or can be served as an after dinner dessert.

HOLIDAY CRANBERRY SALAD

Steps:

• 1. Remove the rind from the orange in slivers. Squeeze the orange for the juice. Press the crushed pineapple to remove it's juice. Blend, measure and set aside.
• 2. Boil the combined water, orange and pineapple juice. Add sugar & jello powder and mix until disolved. Refrigerate until it's a thin gooy, still running off a spoon. Do not let it firm.
• 3. While that is refrigerating to the right consistancy, prepare the veggies and fruit. Using your food processor, use the large shredder blade for the celery or chop it yourself into tiny pieces. Using the chopping blade, chop the cranberries until still firm but in several peices each. Then add the walnuts then the apples. This combo should not be runny, just chopped small. Depending on the food processors size you might need to split this into 2 batches. You can also use a blender but do it in several smaller batches on pulse, being sure not to liquify it. Dump the mix into the large bowl you plan to use when serving. I prefer a cut glass bowl but anything will do. Pour the slightly gooy jello mix into the bowl and stir until all ingredients are blended. Cover with clear wrap and refrigerate again until gooy enough to add the citrus and still be smooth. When it's reached that point add the orange rind, crushed pineapple and nuts. Stir till well blended, cover with plastic wrap and refrigerate until ready to serve.
• 4. Most seasoned cooks are probely laughing at the way I've discribed the settings and gooyness. But we aren't all good or experienced cooks. For years I had trouble with additions of citrus ruining my jello. So I've broken down the steps to reach a firm set that has worked for me. If anyone needs timing for each step, please let me know. But if you are a seasoned cook or just doesn't have this problem please do what is easiest for you. Just use the right amount of ingredients.
• 5. Covered, this can be made ahead of time. I usually make it 2 days before serving. It can also be frozen. It's a lot of work, at least for me, so I make double batches, serving one at Thanksgiving and freezing the other for Christmas.
• 6. The lady who gave me this recipe uses it as her traditional cranberry sauce. However, since it is a tart jelly and not a true cranberry sauce, we prefer to serve it as a light dessert after dinner with a sweet topping
• 7. The topping is just the typical cream cheese & heavy whipped cream topping. Most people have their own version which is perfect for you. With mine I whip the cream cheese until creamy, no lumps. Add the whipping cream, a bit at a time, until soft peaks appear. Than add the sugar. Depending on taste, 2 tbs to 1/2 cup. Continue to whip until sugar melts in and the peaks are firm. Just before serving, plop large tablespoons on the top of the salad and serve. Keep extra topping on the side for those who prefer it sweeter.
• 8. If you have doubled the batch to freeze one, make the topping fresh when you defrost it.