Chill canned jellied cranberry sauce.
Cut into thin slices. Use cookie cutters to cut into animal shapes to please children.
Dissolve candies in the boiling water; add lemon gelatin and lemon juice.
Stir to dissolve gelatin and cool to room temperature.
Add cranberry sauce (if jellied cranberry sauce is used, beat with a rotary beater).
Pour 1/2 of the cranberry gelatin mixture into a 9-inch square pan.
Set aside remaining cranberry gelatin mixture at room temperature; cover.
Chill mixture in the pan until firm, about 2 1/2 hours.
heet. Set aside.
Combine cranberry sauce, marmalade, and chicken broth
Soak gelatin in cold water. Dissolve in boiling water. Blend cranberry sauce, lemon juice, pecans, pineapple and mayonnaise. Can add a drop of red food coloring.
o 50 minutes. Mash the cranberry sauce in a small bowl
medium saucepan heat the cranberry cocktail until lightly boiling; remove
Beat cream cheese, mayonnaise, lemon juice and salt.
Add pineapple, walnuts and bananas.
Fold in cream and cranberry sauce.
Turn into 8 x 8-inch pan.
Freeze until firm.
Cut into squares and serve.
br>Mix whole berry cranberry sauce and jellied cranberry sauce together in a
Cut jellied cranberry sauce into 1/2-inch-
Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth.
Dissolve both packages of gelatin in 1 cup of boiling water.
Add cranberry mixture and pecans to gelatin.
Put half of mixture in an 8-inch square pan and chill in fridge until firm, 30 to 35 minutes.
Spread sour cream and sugar over top of mixture.
Pour other half of gelatin mixture over sour cream and refrigerate until firm.
Crush saltine crackers.
Set aside.
Stir jellied cranberry sauce to eliminate chunks.
Layer in pan or bowl; first, crushed crackers followed by spoons of Cool Whip around on that and sprinkle with more cracker crumbs.
Spread spoonfuls of the cranberry sauce around on top of that.
Keep repeating this, whip cream, cracker crumbs and cranberry sauce.
Sprinkle top with miniature marshmallows.
Dissolve Jell-O in 2 cups boiling water.
Add jellied cranberry sauce.
(You can also use whole cranberry sauce.)
Stir until smooth.
Add 1 cup cold water.
Chill until thickened.
Fold in 1 cup diced peeled apples and 1 cup diced peeled oranges.
Pour into
a 6 cup mold or 8 x 8-inch pan.
Chill and serve.
Serves 10.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Mix jellied cranberry sauce and 1 cup boiling water in mixer until smooth.
Dissolve both packages of gelatin in 1 cup boiling water.
Mix cranberry sauce and gelatin.
Add pecans.
Put half of mixture in an 8-inch square pan and chill in freezer until firm, about half hour.
Leave other at room temperature.
Spread sour cream over top of chilled gelatin.
Add other half of gelatin over sour cream.
Refrigerate until firm.
Serves 12.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.
Add boiling water to jello; stir until dissolved and cool to room temperature.
Mix in jellied cranberry sauce and sour cream until mixture is smooth.
I use a food processor, but you can use a mixer on low speed or a blender in small batches.
Pour into mold or pan sprayed with nonstick cooking spray or just into a bowl to chill and set.
Unmold onto plate before serving or serve from bowl.
Garnish with green grapes and pineapple chunks, if desired.
Dissolve jello in boiling water.
Pour hot mixture into blender.
Slice jellied cranberry sauce and add to hot mixture and blend well.
Add 1 cup sour cream and blend well again.
Pour into 6 cup mold.
Chill until set, usually 8 hours or overnight.
Spread desired amount of Tofutti on each slice of sourdough bread.
Place turkey slices on one slice of bread.
Spread desired amount of jellied cranberry sauce over the turkey.
Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
Cut sandwich in half, if desired.
(You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).
eanwhile, combine orange juice and jellied cranberry sauce in a small saucepan