Pour boiling water over jello; stir to dissolve.
Add cold water and cranberry relish.
Chill until mixture starts to thicken.
Fold in walnuts and celery.
Chill in a 2-quart mold until set.
lices.).
For the keto cranberry relish: Add all the ingredients to
Place turkey breasts in a shallow dish. In a bowl, combine apple cider or juice, syrup, oil, garlic and thyme. Pour on turkey and chill at least 30 mins, turning occasionally.
For the cranberry relish, place all ingredients in a medium saucepan with 2 tbsp water. Bring to a boil on high, stirring. Reduce heat to low and simmer, 10-15 mins. Cool.
Preheat a grill on medium. Cook turkey 8-10 mins each side, until cooked through. Serve with cranberry relish.
To make the Apple-Cranberry Relish: Peel, core, and chop the
In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute.
Add cherry gelatin and boiling water; stir until dissolved.
Stir in the cranberry sauce, pineapple and celery.
Pour into a 6-cup mold coated with nonstick cooking spray. Refrigerate until set. Un-mold onto a serving plate.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
Dissolve jello in boiling water.
Cool slightly.
Stir in cranberry sauce, drained pineapple, celery and nuts.
Pour into mold or bowl, which has been rinsed out with cold water first. Chill in refrigerator until firm, overnight.
Remove from mold or brown and put on a chilled plate.
Put a dab of mayonnaise on top.
Dissolve jello in boiling water.
Add orange, cranberry sauce and pecans.
Chill in mold until firm.
Yields 2 1/2 cups.
Combine raspberry and lemon gelatin with sugar in a large bowl.
Pour boiling cranberry juice over, stirring to dissolve. Stir in cold water, undrained pineapple and lemon juice.
Chill until as thick as unbeaten egg whites.
Put cranberries and orange through food grinder.
Combine with celery and nuts.
Fold into gelatin mixture.
Pour into an 8 1/2-cup mold or a 12 x 7 1/2 x 2-inch baking dish.
Chill until firm.
Unmold onto serving platter.
Garnish with celery tops and sugared whole cranberries, if you wish.
In medium bowl, dissolve strawberry Jell-O, use only 1 cup water, add cranberry relish.
Pour in oiled mold, chill until firm. In medium bowl prepare lime Jell-O, add food color, chill until partially set.
Drain pineapple.
Reserve syrup, add water to make 1/2 cup. Dissolve Jell-O and sugar in 1 cup hot water.
Add syrup and lemon juice.
Chill until partially set.
Add fruits, celery and nuts. Chill in 5 cup ring overnight.
Serves 8 to 10.
hours.
Combine all relish ingredients in medium saucepan. Cook
Mix 1 tablespoon cranberry relish into cream cheese.
Spread bagel halves with cream cheese mixture.
Top with slice of cheese and turkey.
Garnish with additional relish.
Put jello in bowl. Add hot water.
Stir until dissolved.
Add 7-Up.
Add the cranberry relish (defrosted) and the raspberries (defrosted). Refrigerate until set.
Dissolve Jell-O and cream cheese in water.
Add cranberry relish and walnuts.
Partially set Jell-O mixture in refrigerator. Fold in Cool Whip.
Place in refrigerator until set.
Keep refrigerated.
Dissolve gelatin in water.
Add strawberries and cranberry relish. Add lemon-lime drink.
Mix and refrigerate until set.
Dissolve jello in boiling water.
Add frozen strawberries and frozen orange cranberry relish.
Stir until melted.
Add crushed pineapple; stir.
Put into 9 x 13-inch pan.
Refrigerate.
In saucepan, combine cranberry relish and corn syrup; heat just to boiling.
Spoon mixture into greased 6 1/2 cup ring mold. Combine margarine, brown sugar and cinnamon.
Spread 1 side of each biscuit with some of the brown sugar mixture.
Place biscuits on edge of ring mold.
Bake at 375\u00b0 for 25 minutes.
Allow to cool in pan for 3 minutes.
Invert onto serving plate.
Dissolve gelatin in hot water.
Break frozen relish in chunks. Add to gelatin and stir until thawed.
Add cold water and orange juice.
Chill until partially set.
Stir in celery and nuts.
Pour into a 1 1/2-quart mold or individual molds and chill until firm. Makes 8 to 10 servings.
Dissolve gelatin and salt in boiling water.
Add spices and cranberry sauce.
Chill until thickened.
Fold in oranges.
Pour into six-cup mold or bowl.
Chill until firm, about 3 hours.
Serve as salad or relish.
Makes about 5 cups, 10 side salads or 14 relish servings.