Make a fresh cranberry salad by chopping 1 bag of cranberries in a food processor and mixing them with 4 peeled and sectioned oranges, 1/2 chopped red onion, 2 sliced celery stalks, 1/4 cup of sugar and 2 tablespoons of lemon juice. Serve over arugula and mint with grated ginger.
Another fresh cranberry salad also calls for 1 10-ounce bag of cranberries pulsed in a food processor. Add 3/4 cup of sugar to the cranberries, and chill. Meanwhile, whip 1 cup of heavy cream in a bowl until soft peaks form, and add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. After two hours, remove the cranberries, drain off any juice, and mix in 2 cups of miniature marshmallows and 1 20-ounce can of drained crushed pineapple. Gently stir the whipped cream mixture into the cranberries, and sprinkle with 1 cup of pomegranate seeds.
To make avocado lentil cranberry salad, mix together 1/2 cup of chopped fresh cranberries, 1/4 cup of dried cranberries, 2 1/2 cups of chopped avocado and 3/4 cup of cooked lentils. Sprinkle the mixture with 1/3 cup of chopped parsley. Make the vinaigrette by combining the juice from 1 Meyer lemon with 2 tablespoons of extra-virgin olive oil, 1 teaspoon of Dijon mustard, 1/2 thinly sliced shallot, and salt and pepper to taste. Toss the dressing and the cranberry and avocado mixture together, and serve.