Thursday, November 21, 2013

Cranberry Salads

What do you like to do with cranberries? These three holiday side dishes have been popular at our house over the years.

I've experimented with cranberry sauce variations, but always return to the recipe on the Ocean Spray bag (pictured). The jello salad is refreshingly tart-sweet and allows the texture of the raw berries to come through. And Frozen Cranberry Fruit Salad is almost a dessert: cold, creamy, colorful, with a medley of flavors and palatal sensations!

Whole-berry Cranberry Sauce
Cranberry Sauce 

1 bag berries, rinsed and sorted
1 cup sugar
1 cup water

Bring a boil. Simmer 5-10 minutes and ladle into jars. Cool and store in refrigerator.

Cranberry-Strawberry Jello Salad

1 (12 oz.) bag cranberries, rinsed and sorted
3/4 c. sugar
3/4 c. boiling water
1 small box strawberry jello
1/2 c. cold water
1/2 c. chopped fresh or frozen strawberries, optional

Process raw cranberries in blender till finely chopped. Scoop the pulp into a mixing bowl and stir in sugar. Dissolve jello in boiling water. Add cold water and stir into berries. Add strawberries, if desired. Chill till firm.

Frozen Cranberry Fruit Salad

1 (20 oz.) can pineapple tidbits
3 medium-firm bananas, sliced
2 cups cranberry sauce (or one can whole-berry sauce)
1/2 cup sugar
1 carton Cool Whip, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into a 13 x 9 x 2-inch dish, or divide into individual serving cups. Freeze until solid. (Remove from the freezer at least 15 minutes before cutting into square servings.)

Makes 12-16 servings

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