Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Mix jello with 2 cups of boiling water.
Add cranberry sauce and stir to dissolve.
Add diced apples and nuts.
Chill until set.
Will keep for several days.
You will need 1 mold sprayed with Pam or buttered.
To Make Cranberry Puree: Combine 1 cup of
Cook water, sugar and cranberries 10 minutes.
Microwave at High or cook 1 hour on stove.
Cool.
Mix pineapple, walnuts, apples and pecans.
Crush up the nuts.
Mix boiling water with the jello.
Add it to the mix and let it set.
Make jello as directed.
Add can of cranberries.
Allow to chill and set slightly.
Add balance of ingredients and mix well. Pour into mold and let set.
Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
Add 1 cup boiling water to cranberry sauce. Add 1 cup boiling water to jello.
Mix until dissolved. Put cranberry and jello mixture together.
Add nuts. Put 1/2 of mixture in a greased mold. Put in freezer to set.
Spread sour cream over first layer.
Add the rest of the mixture on top of sour cream. Refrigerate until set. You can use all low calorie and fat-free, then omit nuts.
lices.).
For the keto cranberry relish: Add all the ingredients
oil. dissolve 1 package of jello in boiling syrup mixture. Add
Dilute jello in hot water.
Add cranberry sauce and put in mold.
Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
In medium saucepan, melt cranberry sauce and add jello.
Mix. Bring to a boil.
Stir in oranges and pineapple.
Remove from heat.
Add 2 cups 7-Up and stir.
Mixture will foam up a bit.
Dissolve Jello in water in large mixing bowl.
Stir in cranberry sauce till completely blended.
Add other ingredients.
Pour into pan or Jello mold.
Chill till firm.
Make jello according to directions.
Chill until slightly set. Chop cranberries, apples and oranges in food processor. Add sugar according to taste. Add nuts and mix with jello. Chill.
Mix brown sugar, nuts and cinnamon.
Set aside.
Combine baking mix, white sugar, egg and water.
Beat for 1 minute until blended.
Spread batter in greased 9 x 9-inch square pan (it will be thick).
Sprinkle with nut mixture and spoon cranberry sauce over top.
Bake 20 to 25 minutes at 400\u00b0.
While warm, drizzle icing on top.
Yummy!
Mix jello and 2 cups hot water until jello is dissolved.
Put in refrigerator until it starts to set up.
Add mayonnaise and cranberry sauce; beat well with electric mixer.
Keep refrigerated.
Very good.
Mix together the jello and hot water.
Mash up the cranberry sauce and add it and the applesauce to the jello mixture.
Pour into a 9 x 12-inch pan and refrigerate until set.
Cut into squares to serve.
Mix brown sugar, nuts and cinnamon. Set aside. Combine baking mix (biscuit), egg and water. Beat vigorously 1/2 minute.
Spread batter in greased square 9 x 9 x 2-inch pan. Sprinkle with nut mix. Spoon cranberry sauce over the top. Bake 20 to 25 minutes at 400\u00b0. While warm, spread with Confectioners Sugar Icing.