Bring cranberry juice and sugar to a boil. Add oats and simmer for 5 mins. Cool for 5 mins then puree and freeze for 1 hour.
Whip cream until stiff then fold into cranberry mixture and chill for 1 hour. To serve, spoon mousse into a bowl and garnish with lemon balm.
Heat cranberry juice cocktail to boiling.
Stir in raspberry gelatin until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream.
Pour in mold or serving dish.
Chill until firm.
Good with all poultry or pork. Nice on a holiday buffet.
(Recipe may be doubled.)
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.
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.
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Heat cranberry juice to boiling, then add jello and stir until dissolved.
Stir in cranberry sauce.
Chill until thick but still syrupy, then fold in Cool Whip.
Pour in mold and chill until firm.
Heat cranberry juice cocktail to boiling in
medium saucepan heat the cranberry cocktail until lightly boiling; remove
In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, add gelatin and stir until dissolved.
In a mixing bowl, beat the cranberry sauce for 1 minute. Add gelatin mixture and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set.
Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into pie shell and chill until firm.
In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat.
Stir in gelatin until dissolved.
In a bowl, beat cranberry sauce with electric mixer on high speed for 1 minute. Stir into gelatin mixture. Chill in refrigerator until thickened (about 2 hours).
Fold in whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell or graham cracker crust. Chill until firm, at least 2 or 3 hours or overnight.
Serves 8 to 10 people.
In a saucepan, heat cran-raspberry juice cocktail to boiling; remove from heat.
Stir in gelatin until dissolved.
In a bowl, beat cranberry sauce with an electric beater on high for 1 minute. Stir in gelatin mixture.
Chill in refrigerator for 2 1/2 hours, until thickened, but not set.
Fold in nondairy whipped topping until mixture is thoroughly blended.
Spoon into dessert dishes or 9-inch prepared pie shell.
Chill until firm.
Makes 8 servings.
In a saucepan, heat cranberry juice cocktail to boiling; remove from heat.
Stir in jello until dissolved.
In a bowl, beat the cranberry sauce with electric beater on high
for 1 minute. Stir into gelatin mixture.
Chill in refrigerator for 2 1/2 hours, until thickened but not set.
Fold in Cool Whip topping until mixture is thoroughly blended.
Spoon into dessert dishes or 9-inch prepared pie shell.
Chill until firm.
Makes 8 servings.
In saucepan, heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened. ( I cheat and put it in the freezer, stirring often till thickened).
Fold in whipped cream. Cover and chill until firm. (Cook time is chill time if chilling in the fridge).
In a saucepan heat cranberry juice cocktail to boiling. Remove from heat and stir in gelatin until dissolved.
Dissolve Jell-O in cold water and cranberry juice. Refrigerate until jelled.
Beat and fold cranberry sauce in Jell-O mixture.
Top with Cool Whip.
In saucepan, heat cranberry juice to boiling.
Stir in gelatin until dissolved.
Add cranberry sauce.
Chill until mixture is thickened.
Fold in whipped topping.
Pour into serving dishes or appropriate size pan.
Chill until firm.
Garnish with additional whipped topping.
Serves 6 to 8.
In a saucepan, heat cranberry juice to boiling.
Stir in gelatin until dissolved.
Stir in cranberry sauce.
Chill until slightly thickened.
Fold in whipped cream.
Chill in mold or square pan (9-inch) until set.
Cut in squares to serve.
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.
In a saucepan, heat cranberry juice cocktail to boiling.
Remove from heat.
Stir in raspberry jello until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
Chill until firm.
Garnish with additional whipped cream, if desired.
Heat juice to boiling.
Stir in jello until dissolved.
Add cranberry sauce.
Chill until partially set.
Add Cool Whip. Chill until firm.
Top with Cool Whip.