Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
In large saucepan, combine cranberries, sugar, cranberry-apple juice cocktail, allspice and ginger; bring to boiling.
Stir in apples and grated orange peel; simmer 2 minutes or until almost all berries have popped.
Pour mixture into bowl; cool.
Cover and refrigerate until cold.
Before serving, stir in chopped orange and pecans.
Place chopped apple in an 8-inch square pan coated with cooking spray.
Combine cranberry sauce and orange juice, stirring well.
Spoon cranberry sauce mixture evenly over apple.
Combine oats, flour and brown sugar; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle oat mixture evenly over cranberry mixture.
Coat oat mixture with cooking spray.
Bake at 375\u00b0 for 35 minutes or until apple is tender.
Let stand 10 minutes before serving.
Place chopped apple in an 8-inch square pan coated with cooking spray.
Combine cranberry sauce and orange juice, stirring well.
Spoon cranberry sauce mixture evenly over apple.
r>saucepan combine cranberries and apple cider.
Cook and stir
Heat oven to 400 degrees.
Peel, core, and slice 4 medium tart cooking apples into 1/4 inch slices.
In large bowl, combine all cobbler ingredients except apples and cranberries.
Add apples and cranberries; toss to coat with flour mixture.
Put in 2-quart casserole dish.
In medium bowl, stir together 2/3 cup flour and 1/2 cup sugar, cut in butter until crumbly.
Sprinkle over fruit mixture.
Bake for 40 to 45 minutes, or until golden brown.
Serve warm with ice cream.
Preheat oven to 400\u00b0.
In medium-sized saucepan, combine cranberry-raspberry sauce, apples, brown sugar and cornstarch, stirring to mix well.
Over medium-high heat, cook 5 minutes until bubbly, stirring constantly.
Pour into 2-quart baking dish.
Set aside.
Cranberry-Apple Puree:.
In a heavy
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
Preheat oven to 375 degrees.
Grease muffin tin. Combine the quick bread mix (both bags), apple juice, eggs, and yogurt in a large bowl.
Beat just until mixed.
Stir in walnuts and raisins. Spoon into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of a muffin. Remove from pan immediately and place on rack to cool slightly.
Fill a cocktail shaker with crushed ice; add vodka, cranberry-apple juice, and pomegranate juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass. Garnish with apple slice and a small chip of dry ice for effect.
In large pitcher, mix wine, juice drink and sparkling water.
Serve over ice. Garnish with apple slices and mint.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
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.
Heat first four ingredients in saucepan to boiling.
Remove from heat and add tea bags.
Cover and let stand for 5 minutes.
Remove tea bags and cinnamon stick.
Pour into mugs and serve hot with apple slices and cinnamon sticks, if desired.
Place jelled 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 and stir well. Cover and freeze for 2 hours.
Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt.
Process until completely blended.
Pour into 2 ice cube trays.
Freeze about 1 hour until partially firm.
Place wooden stick in center of each cube.
Freeze until hard.
Makes 28 pops.
Dissolve gelatin in boiling cranberry-apple juice. Stir in carbonated beverage. Chill until syrupy. Stir in remaining ingredients. Pour into a 1 1/2 quart mold. Chill until firm. Serves 6 to 8.
nd use 2 cups more cranberry-apple juice.