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.
Combine water and salt in a saucepan; add doves.
Cover and simmer about 15 minutes or until tender.
Drain and set aside. Spoon Apple Dressing into a lightly greased baking dish; arrange doves, breast side down, on top of dressing.
Bake at 375\u00b0 for 1/2 hour or until birds are well browned.
Yields 6 to 12 servings.
r>saucepan combine cranberries and apple cider.
Cook and stir
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.
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.
Dissolve jell-o in boiling water, cool, add orange juice. Grind cranberries, add chopped apple, nuts and sugar.
When jell-o begins to thicken slightly, add cranberry apple/nut mixture.
Put in mold.
Combine cranberry-apple and pineapple juices in a large container or punch bowl. Stir in lemonade concentrate. Garnish glasses with pineapple, cranberries and/or mint if desired. Yields 6 quarts.
Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.
nd add to my favorite dressing recipe alog with some of the