Cranberries are tasty and healthy any time of the year but they seem to be especially popular in the Fall and Winter months. Salads are a good way to incorporate more cranberries into your diet and here are a couple of recipes to get you started. The Cranberry Surprise is a tasty dessert recipe. These cranberry recipes are old ones that have stood the test of time. They come from late relatives, church dinners from my childhood well over fifty years ago, and a late family friend.
Cleo’s Frozen Cranberry Salad
- 2 or 3 apples (peeled)
- 1/2 lb marshmallows
- 1 lb fresh cranberries
- 1 1/2 to 2 cups sugar
- 1 cup crushed pineapple
- 1 pt. whipping cream (whipped)
- 1/2 cup nuts (chopped)
Grind the apples, marshmallows and cranberries. Add sugar and pineapple. Let stand several hours or overnight. Whip cream and fold into the cranberry mixture. Add nuts. Pour into a large rectangular Pyrex dish. Cover with plastic wrap anf freeze overnight or longer. Keeps well for 2 to 3 weeks. Serves 15 to 20.
This is a good “make-ahead” holiday salad.
Cranberry Salad with Mayonnaise Cream
- 1 cup raw cranberries (ground)
- 1 cup sugar
- 1 pkg lemon gelatin
- 1 cup hot water
- 1 cup crushed pineapple (drain and save syrup)
- 1 cup pineapple syrup
- 1/2 cup English walnut pieces
- 1 cup chopped celery
Combine ground cranberries and sugar. Dissolve gelatin in hot water; add the syrup. Chill until partially set. Add the cranberry mixture, pineapple, walnuts, and celery. Pour into an oiled 9-inch square pan or dish. Chill until firm. Cut in squares. Serve on crisp lettuce leaves or curly endive. Pass the mayonnaise cream – recipe below
With rotary or electric beater, whip 1 cup marshmallow creme,1 tablespoon of lemon juice, and 1 tablespoon orange juice until blended. Stir in 1/4 cup mayonnaise. Chill before serving.
- 2 cups fresh cranberries
- 1/2 cup sugar
- 1/2 cup walnuts or pecans
- 2 eggs
- 1/2 cup butter or margarine (melted)
- 1 cup sugar
- 1/4 cup shortening (melted)
- 1 cup flour
Grease well a baking pan 8″ x 6″ x2″. Spread cranberries over bottom of pan and sprinkle with the 1/2 cup of sugar and the nuts. Beat eggs well. Add the 1 cup of sugar gradually, beating until well mixed. Add the butter, shortening, and flour to the mixture. Beat thoroughly. Pour batter over top of cranberries. Bake in a slow (325 degree) oven for 1 hour or until crust is golden brown. Serve warm or cold with ice cream (vanilla) or whipped cream, if desired.
You will find more of Linda’s recipes at http://grandmasvintagerecipes.blogspot.com