Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir to
mins, until tender. Add apple; cook, stirring, 4-5 mins
Cream shortening and sugar, add beaten egg.
Stir in raisins and nuts.
Sift dry ingredients together.
Add to creamed mixture. Stir in cranberry orange relish.
Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
he Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon
pulse, add the onion and apple and pulse until finely chopped
minutes.
Stir cranberries, orange juice, and sweetener together in
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
Combine cranberries, sugar, orange juice, orange, apple, raisins, and cinnamon in a large sauce pan. Cover saucepan with lid. Bring the mixture to a boil, reduce heat to medium, and cook at a simmer until all the cranberries have burst, 15 to 20 minutes. Remove from heat and allow to cool until thickened.
lend 20 seconds.
Add orange, cranberries, sugar, salt and blend
Remove seeds from orange.
Core apple.
Grind cranberries, orange, apple and nuts.
Add 3 cups sugar.
Simmer in a saucepan until all sugar is dissolved.
Refrigerate overnight.
Excellent with turkey.
Put gelatin in a medium bowl. Pour in water and stir constantly until gelatin has dissolved. Stir in orange juice. Cover and refrigerate until almost jellied, about 30 minutes.
In a small bowl, combine remaining ingredients except vegetable oil spray, stirring well. Fold into gelatin
mixture. Spray a 1-quart mold with vegetable oil spray. Pour mixture into mold. Cover and refrigerate until firm, about 1 hour.
Drain crushed pineapple, reserving syrup.
Add enough water to pineapple syrup to equal 2 cups liquid.
In a saucepan, combine gelatin and sugar.
Gradually add pineapple liquid to gelatin-sugar mixture.
Heat, stirring constantly, until gelatin and sugar dissolve.
Remove from heat.
Add lemon juice; chill until partially set.
Fold in crushed pineapple, cranberry-orange relish, celery and walnuts.
Chill until firm.