Dissolve gelatin in hot water. Add cranberry jelly and cool. Beat with rotary until jelly is completely blended.
Mix pineapple and nuts.
Pour into mold and chill until firm.
Dissolve jello in hot water and add cranberry jelly.
Beat with an eggbeater until smooth.
Add lemon juice and freeze.
Mix the vinegar, oil and honey. Mix with the cabbage, season to taste and toss for 3-4 mins and leave to marinade for about 30 mins. Toss apple slices with lemon juice.
Toast the nuts in a dry skillet. Fold the apple slices and cranberry jelly into the dressed cabbage. Serve on 4 plates, sprinkled with nuts, with a baguette on the side.
ins until tender. For the cranberry gravy, heat the drippings in
over with spinach, chestnuts and cranberry jelly. Season to taste. Roll up
Beat cranberry jelly and lemon juice.
Put in mold and freeze. Mix remaining ingredients.
Pour on top of mold and refreeze.
Mix cranberry jelly and lemon Jell-O; heat thoroughly.
Add remaining ingredients and chill until set.
Dissolve jello in boiling water.
When cooled, add the cranberry jelly*, crushed pineapple and strawberries (do not drain fruits).
Refrigerate.
Spread cranberry sauce in the bottom of an ice tray or small shallow dish.
Whip the cream until stiff and fold in pecans and mayonnaise.
Spread this mixture over the cranberry sauce. Freeze. Once the salad has frozen, cover with plastic wrap to keep ice crystals from forming.
Cut into squares for serving.
Serves 4.
Drain pineapple; reserve syrup.
Add water to make 1 cup. Heat to boiling and add Jell-O; cool.
Add ginger ale and let set partially.
Mix cranberry jelly and pineapple and fold into Jell-O.
Let set until firm.
Spread bread with half the butter in the normal way.
Top 4 slices with the grated cheese and spoon on cranberry jelly. Top with the remaining bread (butter side down) to make 4 sandwiches.
Gently fry the bread in the remaining butter until crisp and golden on both sides.
Cut into triangles and serve whilst warm with fresh seasonal salad leaves.
Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ).
When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like.
Add some of the milk if the buttercream is too think.
Dice cranberry sauce into small cubes.
Add pineapple and marshmallows.
Fold in whipping cream.
Top with nuts (optional).
Chill and serve.
ome salt and pepper.
Cranberry and Apple stuffing: Mix all
r overnight.
Combine canned cranberry sauce with 1/3 cup
Mix cranberry jelly, juice, mustard, and brown sugar together to form a sauce.
Place pork tenderloins in slow cooker and cover with sauce.
Cook on low for 8-10 hrs, or high 4-5 hours.
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
n a small saucepan, combine cranberry jelly, juice and vinegar. Stir over
In a food processor, process onion until finely chopped. Combine with ground turkey, breadcrumbs, sage and egg. Shape into 4 rissoles. Chill for 15 mins.
Heat oil in a frying pan over medium-low heat. Cook rissoles for 4 mins per side, or until browned and cooked through. Top with Camembert, cover pan and cook for 1 min, or until cheese melts.
Fill each bagel with a rissole, cranberry sauce and mixed greens. Serve with extra cranberry jelly.
han the lowbush or commercial cranberry.
Highbush cranberries grow on