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.
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.
To make the Apple-Cranberry Relish: Peel, core, and chop the
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.
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.
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.
Pour boiling water onto gelatin in bowl; stir until gelatin is dissolved.
Stir in frozen relish until thawed.
Pour into 4-cup mold or 4 to 6 individual molds.
Chill until firm.
Place 2 servings on lettuce; if desired, top with mayonnaise.
Serve remaining gelatin topped with whipped cream as desert the next day.
Note: Pineapple-flavored gelatin can be substituted. And for variety, add one of the following: 1 can (8 3/4 ounces) crushed pineapple (wih syrup); 1 apple, chopped, 1/3 cup chopped nuts.
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.
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.
hours.
Combine all relish ingredients in medium saucepan. Cook
Mold strawberry jello and relish.
Chill until firm.
Second mold:
Dissolve lemon jello in boiling water.
Add marshmallows; stir until melted.
Add pineapple syrup.
Chill until syrupy. Blend cream cheese, mayonnaise and salt.
Add to marshmallow mixture.
Stir in drained pineapple.
Chill until almost soft set. Fold in cream; pour over first layer.
Chill until firm.
Mix jello with 1 cup boiling water.
Add pineapple juice and enough water to make 3 cups of liquid.
Blend cranberry sauce in blender or food processor until smooth.
Add to jello.
Pour into mold or 13 x 9-inch dish.
Pineapple should be added last after jello is partially set, so it stays mixed.
Refrigerate for 2 hours.
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.
For cranberry relish, in a large skillet heat
minutes longer. Stir in cranberry sauce, and simmer until heated
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
Soften unflavored gelatin in the undrained pineapple and the lime juice for 5 minutes.
Cook and stir over medium heat until gelatin dissolves.
Cool to room temperature.
Stir in eggnog. Chill until partially set.
Fold in celery.
Turn into a 12 x 7 1/2 x 2-inch pan.
Chill until almost firm.
Heat cranberry juice to boiling; stir in raspberry gelatin until dissolved.
Chill until partially set.
Stir in cranberry relish.
Pour over eggnog layer and chill until set.