Spread canned cranberry in a 9 x 13 inch pan.
Cover with whipped topping.
Sprinkle with pecans.
Freeze two hours or longer.
Remove from freezer, 10 minutes before serving.
Cut into squares and serve.
Can refreeze for later use.
Whisk syrup, mustard, vinegar, cranberry juice, and salt to taste.
Whisk in oil until emulsified. Enjoy.
Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
Heat butter in skillet and brown chops well on both sides.
Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
Place chops on a broiler pan and set aside.
Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
Spoon mixture over chops and broil until mixture bubbles.
Serve with more sauce if you like.
Blend yogurt, honey and orange juice together in a bowl until smooth.
Stir in cranberry sauce.
Serve in individual dessert dishes.
Serves 4.
ups boiling water with the cranberry and raspberry Jell-o powder
n boiling water. Stir in cranberry sauce and cold water until
Mix crumbs with 1 tablespoon sugar and butter.
Put 1/2 crumbs in Pyrex baking dish; press to form a crust.
Chill the milk in bowl in the freezer until crystals form; whip until stiff.
Crush cranberry sauce with a fork in a mixing bowl.
Add 2 tablespoons sugar and almond flavoring.
Fold whipped milk into cranberries. Pour over crumbs.
Add additional crumbs.
In a bowl, combine the cranberry juice, mustard, and garlic.
n separate mixing bowl combine cranberry sauce with nutmeg.
Pour
Mix cranberry sauce and soup mix together. Pour over chicken. Bake in covered casserole dish at 350\u00b0 for 1 1/2 hours.
Mix 2 packages raspberry Jell-O with 1 cup boiling water.
Mix well.
Add 1 small can crushed pineapple (undrained) and 1 can of cranberry sauce and, if you choose, 1 cup chopped nuts.
Put in refrigerator.
Mix pineapple and cranberry sauce in a medium saucepan and bring to a boil over medium heat, stirring frequently.
Take off heat and stir in gelatin until dissolved.
Stir in ginger ale. Pour into a lightly greased 1-quart mold dish.
Chill until set.
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
Mix crushed pineapple and cranberry sauce.
Dissolve gelatin in boiling water and stir into fruit mixture.
Top with marshmallows and refrigerate until set or overnight.
Dissolve gelatin in hot water in mixer bowl.
Beat in sour cream until smooth.
Add cranberry sauce, beating until blended. Stir in nuts.
Chill until firm.
Bring to boil the first eight ingredients.
Stir in the cranberry sauce and raisins.
Simmer 30 minutes.
Chutney will thicken as it cools.
Will keep 6 weeks in refrigerator.
he prepared pan.
Stir cranberry sauce with a fork to
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Peel and cut apples (about eighths).
Boil apples in water for 10 minutes.
Add cranberry sauce.
Heat.
Serve warm.
Mix jello and boiling water; stir until jello dissolves, then add cold water, pineapple, sugar and cranberry sauce.
Stir well. Add pecans and celery.
Chill.