Creamy Cranberry Salad

This is courtesy of Lynette Fortie

12 oz fresh cranberries
1 c sugar
6 oz red gelatin mix
8 oz crushed pineapple CANNED, not fresh!
3/4 c orange juice
1 apple with peel, grated
1 c chopped pecans
1 c whipping cream
8 oz cream cheese, softened

Blend/chop cranberries.  Add sugar and stir to dissolve.
Boil 3/4 c water.  Add gelatin to dissolve.  Cool slightly.
Add to cooled gelatin the cranberries, pineapple, orange juice, apple and pecans.
Mix well and cover.  Refrigerate overnight.

In the morning, put half of cranberry mixture in the base of a dish.
Whip cream then mix with cream cheese. Spread 2/3 - 3/4 mixture over cranberry layer.
Top with remaining cranberry mixture.  Pipe dollops of cream mixture on top for garnish.
Refrigerate several hours to set.

Cranberry Salsa

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  Cranberry Cream Cheese Dip
  
  
  (Recipe taken from Jamie Cooks It Up - and you should go there to read the whole story - she is a hilarious writer and has quite the story about making this dip....)
  
  
  1  12 oz package fresh cranberries
  1/4 C green onion, chopped
  1/4 C cilantro, chopped
  1 small jalapeno pepper
  1 1/4 C sugar
  1/4 t cumin
  2 T lemon juice
  dash salt
  2  8 oz packages cream cheese
  
  
  
    
  1. Put your cranberries, green onions, cilantro and jalapeno in a food processor and coarsely chop together.
  
  
  
  
  
  
  
  
  
  2. When you are ready to serve, place your cream cheese bricks on a plate.
  
  
  
  3. Spread the cream cheese out as evenly as you can.
  
  
  
  4. Pour your cranberry mixture over the cream cheese.
  
  
  
  5. Spread it all around.
  6. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.