Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
Add 1 1/2 cups boiling water to Jell-O.
Mix well.
Add 1 cup cold water and chill until soft set.
Stir in cranberry sauce and about 1/2 of the Cool Whip.
Mix well.
Add walnuts if you wish. Chill.
Dissolve Jell-O in hot water.
Add cold water and let set until it begins to thicken.
Drain pineapple and add to the Jell-O.
Add cranberry sauce and nuts.
Refrigerate until firm.
Dissolve the Jell-O in 1 1/2 cups hot water.
Add in the dissolved Knox gelatine.
Add the raspberry sherbet and lemon juice.
Chop the cranberry sauce into pea size pieces and add to the mix.
Pour into a circle mold and refrigerate for 2 days.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
oil. dissolve 1 package of jello in boiling syrup mixture. Add
Dilute jello in hot water.
Add cranberry sauce and put in mold.
Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
put in refridgerator until set.
Mix jello and 2 cups hot water until jello is dissolved.
Put in refrigerator until it starts to set up.
Add mayonnaise and cranberry sauce; beat well with electric mixer.
Keep refrigerated.
Very good.
In medium saucepan, melt cranberry sauce and add jello.
Mix. Bring to a boil.
Stir in oranges and pineapple.
Remove from heat.
Add 2 cups 7-Up and stir.
Mixture will foam up a bit.
Dissolve Jello in water in large mixing bowl.
Stir in cranberry sauce till completely blended.
Add other ingredients.
Pour into pan or Jello mold.
Chill till firm.
Prepare jello.
Using 1 cup jello, mix in all fruit, cranberry sauce and nuts.
Chill in refrigerator until firm.
This goes with chicken, turkey or pork.
Dissolve jello in boiling water.
While hot, add cranberry sauce and heat until smooth.
When slightly thickened, fold in celery, pineapple and nuts.
Mix together the jello and hot water.
Mash up the cranberry sauce and add it and the applesauce to the jello mixture.
Pour into a 9 x 12-inch pan and refrigerate until set.
Cut into squares to serve.
Mix pineapple juice with jello and water; heat to dissolve jello.
Remove and stir in lemon juice, nutmeg and cranberry sauce.
Cool until thickened slightly.
Add sour cream and mix. Fold in pineapple and nuts.
Let set for 6 to 8 hours.
Dissolve jello into 6 cups of boiling water in a casserole dish. Chill until thick, but not set.
Mix together in a mixer bowl the sour cream, cranberry sauce, celery and walnuts. Stir into jello, chill until set.
Section oranges; then finely dice and drain.
Dissolve gelatin and salt in boiling water.
Stir cranberry sauce until smooth and blend into gelatin.
Chill until slightly thickened. Fold in diced oranges and nuts.
Pour into 5 cup mold.
Chill until firm.
Makes 4 1/4 cups or 8 servings.
This salad is especially good served with chicken or turkey.
In microwave dish put fruit and cranberry sauce with wooden spoon.
Stir until sauce is broken up.
Microwave on High for 4 minutes.
Stir and microwave for another minute or two.
Serve hot. Makes a good side dish for pork, beef or poultry.
Good way to use odds and ends of fruit and leftover cranberry sauce.