Cranberry Salad

Ingredients

• 1 cup raw cranberries (ground)
• 3/4 cup sugar
• 1 cup miniature marshmallows
• 1/2 cup crushed pineapple
• 1 (8 oz.) pkg. cream cheese (softened)
• 1/2 cup nuts (chopped)
• 1 large carton Cool Whip

Directions

Combine ground cranberries and sugar; let stand in refrigerator overnight. Next morning, add nuts, marshmallows and pineapple. Set aside. In another bowl, blend the softened cream cheese and Cool Whip until smooth. Fold this mixture into the cranberry mixture; stir. Allow to stand in refrigerator for an hour.

By Robin

RE: frozenCranberry Salad

By Mary

Ingredients:

• 1 can sweetened condensed milk
• 1/4 cup lemon juice
• 1 can crushed pineapple (drained)
• 2 cup mini marshmallows
• 1 can whole-berry cranberry sauce
• 1/2 cup pecans (chopped)
• Red food coloring (optional)
• 1 (8 oz.) carton whipped topping

Directions:

Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping. Spoon into 9x13 inch baking dish. Freeze 4 hours of overnight. Cut into squares. Yields 12-16 servings.

By Robin

Combine gelatin, sugar and 3/4 cup cranberry juice in large saucepan. Cook over low heat until gelatin dissolves, stirring constantly. Stir in lemon juice and remaining 1 cup cranberry juice.

Sprinkle the 2 cups sugar over the ground cranberries and apples and let stand one hour. Dissolve lemon gelatin and the orange gelatin in 2 cups boiling water and add the cranberry mixture.

Cook sugar and 1 cup water to make thin syrup. Add gelatin mixture, stirring till dissolved.

Boil sugar and water for 5 minutes. Add cranberries and cook until they burst. Remove from heat and add gelatin, stirring until dissolved.

Grind cranberries. Cut marshmallows into 5 or 6 pieces. Add pineapple and let stand overnight in refrigerator.

Grind cranberries; add chopped marshmallows and sugar. Let stand several hours. Add ground apples, chopped nuts and whipped cream.