Creamy Cranberry Salad

Creamy Cranberry Salad

12 oz. cranberries
1 c. sugar
1 (6 oz.) package red jello mix
1 (8 oz.) can crushed pineapple drained
3/4 c. orange juice
1 apple withe peel, grated
1 c. chopped pecans
1 c. whipping cream
1 (8 oz.) package cream cheese, softened

Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.  Bring 3/4 cup water to a boil; stir in gelatin and let cool.  Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple, and pecans.  Mix well, cover and refrigerate overnight.  Whip cream and beat in cream cheese.  In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture, then the rest of the whipped cream mixture.

Cranberry Sauce

12 oz. cranberries
1 c. sugar
1 c. 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.

Holiday Cranberry Sauce

4 c. fresh cranberries
1 1/2 c. water
5 whole cloves
5 whole allspice berries
3 cinnamon sticks
2 c. sugar

Place fresh cranberries and water in medium saucepan over medium heat.  Wrap cloves, allspice berries, and cinnamon sticks in a spice bag.  Place in the water with cranberries.  Cook until cranberries begin to burst (about 10 minutes).  Stir in sugar and reduce heat to low.  Continue cooking 5 min. or until sugar had dissolved.  Remove from heat and allow to cool.  Discard spice bag.  Chill in the refrigerator 8 hours, or overnight before serving.