Dissolve gelatins in boiling water;
stir in frozen raspberries and cranberry-orange relish.
Add club soda and lemon juice.
Turn into an oiled 6-cup ring mold.
Chill overnight. Unmold on lettuce lined serving plate.
Serve with sour cream, if desired.
Makes 10 servings.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
Wrap cinnamon, cloves and mint in cheesecloth or place in a cloth spice bag.
Place bundled spices in cranberry-raspberry juice; simmer for 20 minutes.
Remove spices and pour juice into a punch bowl.
Cool.
Add ginger ale, orange slices and fresh mint leaves for garnish.
Beforehand, chill the juice and the lemon-lime beverage separately.
In a jug or container, mix the cranberry raspberry juice with the lemon, orange and any other fruit you would like to use. Add the Splenda and stir to mix.
Put in the fridge for the flavours to blend.
After about an hour, add the carbonated lemon-lime beverage to the jug, stir and serve chilled!
Dissolve raspberry and lemon gelatin in boiling water.
Stir in frozen raspberries, breaking up large pieces.
Add cranberry-orange relish.
Chill until cold but not set.
Carefully pour in lemon-lime beverage.
Stir gently.
Chill until partially set. Turn into 6 to 6 1/2-cup ring mold.
Chill until firm.
Unmold on crisp greens.
Serves 8 to 10.
Dissolve Jell-O in 1/2 cup water.
Put in frozen raspberries (break up with fork).
Add 1 cup cranberry-orange relish.
Chill about 5 to 10 minutes.
Add 1 cup lemon-lime soda.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Dissolve raspberry and lemon-flavored gelatins in boiling water.
Stir in frozen raspberries, breaking up large pieces with fork.
Stir in cranberry-orange relish.
Slowly pour in lemon-lime beverage.
Stir gently and pour into a 6 1/2 cup mold.
Dissolve gelatin in 1 cup boiling water.
Add enough water to liquid from drained pineapple to make one cup.
Stir into gelatin mixture.
Add lemon juice.
Chill until slightly thickened.
Fold in pineapple, cranberry-orange relish, apples, pecans and celery. Chill 24 hours before serving.
Makes 8 servings (no cholesterol).
Mix cranberry, raspberry and riesling wine together and pour in a tall highball glass over ice. Enjoy!
minutes longer. Stir in cranberry sauce, and simmer until heated
Combine cranberry-raspberry juice, raspberry ginger ale and pink lemonade in a large container, stirring well.
Cover and chill 2 hours.
Pour chilled mixture into a large punch bowl. Scoop sorbet into punch.
Stir gently.
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.
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.
In a blender, combine the strawberries, lemonade concentrate and cranberry raspberry concentrate. Cover and process until smooth.
Transfer to a punch bowl, then stir in ginger ale and club soda. Top with scoops of sherbet and serve immediately.
Dissolve jello in boiling water.
When dissolved, add cold water.
Blend in cranberry-orange relish.
Let set in refrigerator until thickened, then add celery and nuts.
5 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
Make Jell-O according to package directions minus 1/2 cup water.
Refrigerate.
When Jell-O is almost set, add cranberry-orange relish, crushed pineapple and pecans.
Stir several times before completely set.
Serves about 15.