Monday, November 30, 2015

Sangria Salad

Granddaughter K-8 asked if I could make Sangria for our Holiday dinner....Of course, aiming to please, I did! (I will share that recipe later this week) When I was making the sangria, the aroma was amazing...So amazing I decided to make Sangria Salad instead of the traditional Ambrosia Salad. The result was amazing!
Sangria Salad
 The CattleQueen Cooks


  • 1 package of miniature marshmallows
  • 1 large, family size,  tub of Cool Whip, softened
  • 1 can of crushed pineapple, drained
  • 2 medium apples, cored and cubed small
  • 1 to 1 1/2 cups of chopped, roasted pecans
  • 1 large can of mandrian oranges, drained
  • 1 large package of frozen cranberries
  • 1 cup of water
  • 1 cup of cabernet wine
  • 1/2 cup of bakers extra fine, sugar
  • 1 level teaspoon of cinnamon
  • 1/2 leveled teaspoon of cloves
  • Scant amount of salt & a small amount of olive oil for roasting the pecans

  1. In a medium sauce pan, add the water and wine, turn burner to medium high
  2. Slowly add the sugar & spices to the liquid, disolve the sugar and stir slowly
  3. Add the frozen cranberries, cook continuously until the berries and liquid cook down. Bring to a slight boil. It will make a thick sauce. Do not leave the sauce while cooking, stir occasionally. Remove sauce from the heat and cool. Place in a bowl & cool further in the refridgerator.
  4. Next, roast the pecans in a fry pan, over medium heat, with a scant amount of salt and olive oil. These will roast quickly, do not leave the pan.  After cooked, place on paper towels to cool.
  5. In a large bowl, place drained pineapple & oranges. Add the chopped apples & roasted pecans.
  6. Fold in the marshmallows, mix well. 
  7. Add the softened cool whip and blend.
  8. Finally, fold in the cooled cranberry sauce and blend well.
  9. Place the salad in the refridgerator, cool until serving.

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