Dissolve jello in 1 cup boiling water.
Cool.
Add sugar to chopped fresh cranberries; then add oranges and nuts.
Combine with jello and refrigerate to congeal.
Mix lemon jello with cherry jello in hot water.
Chill until syrupy.
Add whipping cream.
Mix cranberry mixture with jello mixture in a large bowl and keep in refrigerator.
Good for snacks and with \"holiday meal\".
Dissolve jello in boiling water and stir in ice cubes until melted and starts to thicken.
Set aside and let cool.
Mix cream cheese with a little pineapple juice.
Add cranberry sauce, pineapple and nuts.
Mix with jello and chill until firm. Delicious!!
Drain pineapple.
Reserve juice and make up to one cup with water.
Heat to boiling; dissolve jello in hot liquid.
Gently stir in ginger ale; chill until partially set.
Mix pineapple and the cranberry sauce; fold into jello.
Turn into 9 x 9 x 2-inch dish and chill until firm.
Mix cream cheese and whipped topping; spread over jello and sprinkle nuts on top.
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
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.
Heat jello and ginger ale until dissolved.
Drain pineapple and use juice to make one cup.
Mix with jello.
Refrigerate until it starts to set.
Add can of pineapple and cranberry sauce. Refrigerate until congealed.
Beat cream cheese until fluffy; add Cool Whip.
Mix well.
Pour on top of jello mixture.
Top with pecan halves.
Dissolve jello in water until thick.
Mash cranberry sauce until soft and mix with jello.
Add oranges, pineapple and nuts. Place in mold and chill until firm.
In food grinder, grind cranberries and navel oranges.
To this, add sugar and food color.
In blender put small package strawberries and orange juice.
Blend until the berries disappear. Add to cranberry mixture.
Dissolve jello in 1 1/2 cups boiling water.
Add Knox gelatine.
Stir until dissolved.
Add to berry mixture.
Add pecans.
Chill overnight.
Whip cream and add sugar to taste.
Layer the cranberry salad with the whipped cream for a beautiful holiday salad.
Dissolve gelatin in 2 cups boiling water.
Add cranberry sauce, pineapple with juice, oranges and nuts; mix well.
Put in Pyrex dish or large mold.
Congeal overnight.
Grind cranberries.
Then put in 1 cup sugar and let stand for 1 hour.
Dissolve cherry jello in 2 cups hot water and add 1 cup cold water.
When jello is cool, add cranberries and crushed pineapple; add diced grapes; add ground celery and chopped nuts.
Stir.
Let set until firm.
Put milk in double boiler with marshmallows until melted.
Let cool and add whipped cream (sugar and vanilla) and creamed cottage cheese.
Spread this on top of jello cranberry salad.
Dissolve jello in 3 cups boiling water.
Add cranberry sauce; mix until smooth.
Add pineapple and pecans.
Mix cream cheese and enough pineapple juice to spread easily.
Congeal half of jello mixture.
When firm, spread cream cheese over this.
Add remaining half of jello mixture and congeal.
Bring 1 cup water to a boil. Mix with jello. Add remaining water. Refrigerate until it begins to gel. Add remaining ingredients. Refrigerate. Great with ham or turkey.
Mix Jello with boiling water; stir until dissolved.
Add cranberry sauce, oranges, pineapple, and pecans.
Lightly spray a 4 cup ring mold or pretty glass dish that it will be served.
Add salad; cover with plastic wrap and chill at least 3 hours or till firm.
Serve with dollop of Cool Whip (optional).
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
Boil water; add jello and cranberry sauce. Mix until jello dissolves. Add orange juice, pineapple and pecans.
Pour in mold; refrigerate until jelled.
Pour hot water over jello.
Drain pineapple and use juice and add enough water to make 1 1/2 cups.
Chill until syrupy.
Beat cranberry sauce lightly with fork.
Fold in with rest of ingredients.
Combine orange juice and lemon juice and add water to make 2 cups and heat.
Dissolve jello in hot liquid.
Add cranberry sauce to hot jello, stirring until dissolved.
When mixture is cool, add pineapple, celery and grapes (and pecans, if desired).
Grind cranberries and peeled oranges in the food processor. Add sugar to cranberries and oranges.
Let mixture set for 2 hours.
Drain pineapple; save the juice.
Grind celery, apples and pineapple in with the cranberry mixture.
Make jello with juice and water to make 3 cups of liquid.
Mix all ingredients together and chill in mold or dish.
Cook cranberries, water and sugar until berries pop.
Stir in jello and let cool.
Add grapes, nuts and pineapple.
Refrigerate until firm.
Great for the holidays.
Use Cranberry Salad in place of cranberry sauce for holiday dinners.