Christms Cranberry Punch

2 cups fresh or frozen cranberries

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 liter ginger ale, chilled

4 cups cold wataer

2 cups unsweetened pineapple juice, chilled

1 cup lemon juice

Optional: mint leaves and additional fresh or frozen cranberries 

1.  In a large saucepan combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened.  Remove from heat;cool slightly.  Transfer to a blender; process until smooth.  If desired, strain through a fine-mesh strainer.  Pour into a 6 -cup ring mold.  Freeze until solid.

2.  Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold.  Place ice ring in punch bowl.  Gently stir in ginger ale, cold water, pineapple juice and lemon juice.  If desired, serve with mint leaves and additional cranberries.

Layered Cranberry Gelatin Salad

 Cranberry Layer:

1 package (3 oz) cranberry or raspberry gelatin

1 cup boiling water

1 can (14 oz) whole-berry cranberry sauce

Lemon Layer:

1 package (3 oz) lemon gelatin

1 cup boiling water

3 oz cream cheese, softened

1/3 cup mayonnaise

1 can (8 oz) crushed pineapple, undrained

1/2 cup heavy whipping cream, whipped

1 cup miniature marshmallows

2 Tbsp chopped pecans

1.  In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended.  Transfer to an 8 inch square dish.  Refrigerate until set.

2.  In another bowl, dissolve lemon gelatin in boiling water.  Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple.  Refrigerate until slightly thickened, about 2 hours.

3.  Fold the cream, marshmallows and pecans into cream cheese mixture.  Spread over cranberry layer.  Refrigerate for 4 hours or until set.

Cran-Orange Couscous Saad

 3 cups uncooked pearl (Israeli) couscous

2 cans (14 oz each) garbanzo beans, chickpeas, rinsed and drained

2 large navel oranges, peeled and chopped

2 cups fresh baby spinach

1 cup crumbled goat cheese

1 small red onion, chopped

3/4 cup dried cranberries

1/2 cup fennel bulb, thinly sliced, fronds reserved

1/2 cup chopped pecans, toasted

8 fresh basil leaves, chopped, plus more for garnish

Vinaigrette: 

1/2 cup olive oi

1/4 cup orange juice

1/4 cup balsamic vinegar

1 Tbsp grated orange zest

2 tsp honey

1 tsp salt

1/2 tsp pepper

Prepare couscous according to package directions.  Fluff with a fork; cool.  In a bowl, combine couscous and the next 9 ingredients.  In a small bowl, whisk together vinaigrette ingredients until blended.  Pour over salad; toss to coat.  Garnish with additional chopped basil and reserved fennel fronds.

Cranberry Salad

4 cups fresh or frozen cranberries (14 oz)

3/4 cu packed light brown sugar

1/2 cup fresh orange juice (from 2 oranges)

1 cup peeled and chopped Bartlett pears (about 2 small pears)

1 cup chopped fresh pineapple (from 1 pineapple)

1/2 cup chopped toasted pecans

 

Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high stirring often.  Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes.  Remove from heat, and cool to room temperature, about 30 minutes.

Stir in the Bartlett pears, pineapple, celery, and pecans.  Transfer to a serving bowl; cover an chill salad 4 to 24 hours.

Christmas Cranberry Mold Salad

 7 ribs celery, chopped small and peeled

2 oranges with skin, cut into fourths (chopped in a food processor)

2 pkg fresh cranberries (rough chopped in a food processor)

1 large can crushed pineapple, drain juice ( 28 oz or 1 lb?)

1 cup chopped pecans

1 cup sugar

1 cup boiling water

1 large lemon jello box

2 large raspberry jello boxes

In a large bowl add celery, chopped oranges, chopped cranberries, pineapple drained, pecans and sugar. On stove boil 1 cup water to a rolling boil. Add all the jello and mix.  Add to the bowl and stir together.  Place in a mold or a serving bowl leveled off flat.  Refrigerate to chill and set up.

Cranberry Sauce

 12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).  Remove from heat and place sauce in a bowl.  Cranberry sauce will thicken as it cools.