Blend yogurt, honey and orange juice together in a bowl until smooth.
Stir in cranberry sauce.
Serve in individual dessert dishes.
Serves 4.
ups boiling water with the cranberry and raspberry Jell-o powder
n boiling water. Stir in cranberry sauce and cold water until
Spread canned cranberry in a 9 x 13 inch pan.
Cover with whipped topping.
Sprinkle with pecans.
Freeze two hours or longer.
Remove from freezer, 10 minutes before serving.
Cut into squares and serve.
Can refreeze for later use.
Mix crumbs with 1 tablespoon sugar and butter.
Put 1/2 crumbs in Pyrex baking dish; press to form a crust.
Chill the milk in bowl in the freezer until crystals form; whip until stiff.
Crush cranberry sauce with a fork in a mixing bowl.
Add 2 tablespoons sugar and almond flavoring.
Fold whipped milk into cranberries. Pour over crumbs.
Add additional crumbs.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Dissolve gelatin in hot water in mixer bowl.
Beat in sour cream until smooth.
Add cranberry sauce, beating until blended. Stir in nuts.
Chill until firm.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Place cranberry sauce in refrigerator overnight; it
To Make Cranberry Puree: Combine 1 cup of
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Drain pineapple well, reserving all juice.
Add juice to gelatin in a 2 qt saucepan.
Stir in water.
Heat to boiling, stirring to dissolve gelatin.
Remove from heat.
Blend in cranberry sauce.
Add lemon juice, zest, and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture.
Fold in pecans and pineapple.
Pour into 2 qt mold.
Chill until firm.
Unmold onto serving plate.
In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice.
Fold in whipped topping.
Transfer to a serving dish.
Cover and refrigerate until serving.
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
ome salt and pepper.
Cranberry and Apple stuffing: Mix all
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
lices.).
For the keto cranberry relish: Add all the ingredients
hake to loosen. Serve in dessert dishes with the nectarines.
Leftover cranberry sauce makes a colorful, kid-pleasing dessert.
In a blender container, combine cranberry sauce with vanilla ice cream.
Cover and blend until smooth.
Layer this cranberry mixture with additional softened vanilla ice cream, then cover and freeze until firm.
Pack this frozen dessert into paper cups or yogurt containers and use them as snacks.
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved.
Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture.
Chill until thickened, about 2 1/2 hours.
Fold in whipped topping, blending thoroughly.
Spoon into dessert dishes or prepared 9-inch pie shell.
(For salad, pour into mold sprayed with Pam, or other cooking spray.)
chill until firm, at least 3 hours.
Makes 8 servings.