Time 3h20m Yield 10 Number Of Ingredients 7 Steps:
Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Time 15m Yield 12 servings (2/3 cup each). Number Of Ingredients 8 Steps:
In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight. , Just before serving, fold in whipped topping and walnuts.
Time 10m Yield 16 servings. Number Of Ingredients 8 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.
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 2h15m Yield 8 Number Of Ingredients 6 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.
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 40m Yield 12 Number Of Ingredients 8 Steps:
In a medium bowl, whisk together the gelatin mix and boiling water until gelatin is dissolved. Stir in the cold water. Transfer to a gelatin mold, or keep in a bowl; cover and refrigerate. Place the oranges, lemon, apples, and cranberries into a bowl. Sprinkle the sugar over the top. Set aside so the fruit has time to bleed. When the gelatin is partially set, stir in the fruit. Chill until set, preferably overnight. It becomes tastier with age!
Time 25m Yield 14 servings. Number Of Ingredients 9 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.
Time 10m Yield 10 servings. Number Of Ingredients 4 Steps:
Pulse cranberries in a food processor until coarsely chopped; transfer to a large bowl. Stir in sugar; refrigerate, covered, at least 2 hours., To serve, beat cream until soft peaks form. Stir pecans into cranberry mixture; fold in whipped cream. If desired, top with additional cranberries and chopped pecans.
Yield 6 Number Of Ingredients 6 Steps:
Mix together the cranberries and sugar; cover and refrigerate overnight. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.
