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Cranberry Waldorf
Cranberry Waldorf
2 Cup fresh ground cranberries
3 " miniature marshmellow
1/4 " sugar
2 " diced unpeeled tart apples
1/2 " seedless green grapes
1/2 " nuts
1/4 teaspoon salt
1 Cup cool whip
over
Card 1 Back:
grind cranberries combine small
Marshmellow + sugar cover and
chill overnight than add apples
grapes, walnuts + salt then fold
in ~~wh~~ cool whip and chill this
is very good for Christmas or any
time
Dad said send for he sure
like it
---
# Cranberry Waldorf
## Ingredients
- 2 cups fresh ground cranberries
- 3 cups miniature marshmallows
- 1/4 cup sugar
- 2 cups diced unpeeled tart apples
- 1/2 cup seedless green grapes
- 1/2 cup nuts (walnuts)
- 1/4 tsp salt
- 1 cup Cool Whip
## Instructions
1. Grind the cranberries. Combine them with the miniature marshmallows and sugar.
2. Cover and chill overnight.
3. Add the apples, grapes, walnuts, and salt.
4. Fold in the Cool Whip and chill. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
Card 1 Back: blank
---
# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
Card 1 Back: blank
---
# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Fresh Cranberry Chiffon Pie
FRESH CRANBERRY
CHIFFON PIE
2 envelopes unflavored
gelatin
½ cup cold water
1½ cups fresh cranberries,
rinsed
¼ cup water
1 cup sugar, divided
½ teaspoon salt
¼ cup orange juice
2 teaspoons grated orange
rind
3 egg whites
1 baked 9-inch pastry shell
Sweetened whipped cream,
orange rind and 8 cran-
berries, optional
1. Soften gelatin in ½ cup cold
water and set aside.
2. Place cranberries in saucepan
with ¼ cup water. Cover and
cook only until skins pop, about
10 minutes.
3. Add ½ cup sugar, salt and
softened gelatin. Mix well. Stir in
orange juice and rind.
4. Chill until mixture is com-
pletely cooled and begins to
thicken. Beat egg whites until
they stand in soft peaks.
Gradually beat in remaining ½
cup sugar and beat until stiff.
5. Fold meringue into cranberry
mixture. Spoon into baked pie
shell. Chill until ready to serve.
6. Garnish with whipped cream,
orange rind and cranberries.
Makes 8 servings
Back: blank
---
# Fresh Cranberry Chiffon Pie
## Ingredients
- 1 baked 9-inch pastry shell
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups fresh cranberries, rinsed
- 1/4 cup water
- 1 cup sugar, divided
- 1/2 tsp salt
- 1/4 cup orange juice
- 2 tsp grated orange rind
- 3 egg whites
- Sweetened whipped cream, orange rind, and 8 cranberries, optional
## Instructions
1. Soften gelatin in 1/2 cup cold water and set aside.
2. Place cranberries in saucepan with 1/4 cup water. Cover and cook only until skins pop, about 10 minutes.
3. Add 1/2 cup sugar, salt, and softened gelatin. Mix well. Stir in orange juice and rind.
4. Chill until mixture is completely cooled and begins to thicken. Beat egg whites until they stand in soft peaks. Gradually beat in remaining 1/2 cup sugar and beat until stiff.
5. Fold meringue into cranberry mixture. Spoon into baked pie shell. Chill until ready to serve.
6. Garnish with whipped cream, orange rind, and cranberries.
Makes 8 servings