Cranberry Cream Cheese Congealed Salad Recipes

CRANBERRY CONGEALED SALAD

Steps:

• Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
• Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
• Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
• After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
• Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
• Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

THANKSGIVING CRANBERRY CREAM CHEESE SALAD

Steps:

• 1. Part 1. Dissolve Jell-Oin boiling water. Stir to mix and set aside to cool.
• 2. Add apples, pecans, and cranberry sauce.
• 3. Turn into a 13x9 glass dish and chill until firm.
• 4. Part 2. Blend softened cream cheese with powdered sugar until smooth.
• 5. Add vanilla to the Cool Whip and mix with a wooden spoon. Add to the cream cheese mixture along with the pineapple.
• 6. Fold the mixture together.
• 7. Spread evenly over firm set Jell-O mixture. Sprinkle toasted pecans on top.
• 8. Keep chilled until serving time.

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.

CONGEALED SALAD RECIPE

Steps:

• In a bowl, add boiling water and gelatin. Mix it and then add crushed ice to the gelatin mixture.
• Put the cream cheese in a bowl and beat it until smooth.
• Then, fold the cream cheese into the jelly.
• Lastly, add cottage cheese, apple, banana, pineapple, and walnuts to the gelatin and cheese mixture. Mix it properly.
• Pour it into a dish and put it into the refrigerator. Freeze until set and then serve.

ALTON BROWN MA MAE'S CONGEALED CHRISTMAS SALAD

Steps:

• Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.)
• Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.
• *Don't substitute with low-sugar or sugar-free. Neither will set properly.

CRANBERRY CREAM CHEESE CONGEALED SALAD

Steps:

• Drain pineapple and add juice to water. Bring water and juice to a boil and dissolve Jello. Add fruit and cranberry sauce to jello. Beat softened cream cheese and mayonaisse together. Fold jello mixture into cream cheese. Pour into a mold and chill until set.

CRANBERRY JELLO SALAD

Steps:

• Spray a 9 inch square pan with a non-stick cooking spray.
• Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
• Then stir in the crushed pineapple with the juice and the cranberry sauce.
• Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it's firm.
• Refrigerate for a minimum of 6 hours or up to 3 days before.
• Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!