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.
Dissolve jello in boiling water.
Add cranberry sauce; stir well.
Add orange juice, rind (finely chopped), and pineapple. Chill until set.
Yields 10 - 12 servings.
Mix jello with hot water; add whole cranberry sauce to jello and water mixture.
Let gel until firm.
Add Cool Whip, then nuts. (This is good for a salad or dessert.)
In a food processor, grind cranberries, oranges, apples, and celery together.
Place in a bowl, mix in the sugar and allow it to rest while preparing the jello, but only using the hot water. Allow jello to cool but not thicken, mix in the fruit. Refrigerate, mold if desired.
Dissolve jello in boiling water.
Add cranberry sauce.
Use fork or wire whisk to dissolve cranberry sauce in jello mixture. Add pineapple, undrained.
Stir to blend.
Let jello chill.
In saucepan, melt cranberry sauce (or cranberries).
Dissolve jello in water; add hot cranberry sauce to jello.
Add remaining ingredients and pour into pan or jello mold.
Let set until firm.
Mix one cup hot water and cranberry sauce in blender.
(If you would like pecans, add to cranberry sauce mixture).
Dissolve Jello in one cup hot water.
Add cranberry mixture to Jello.
Put half of mixture into pan and chill for 30 minutes in fridge.
Once the Jello is firm, spread sour cream over the top.
Add other half of Jello mixture.
Place in fridge to chill.
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.
Dissolve jello in 1 1/4 cups boiling water.
Drain pineapple and mix into jello.
Mix cranberry sauce into jello.
Let set slightly and add nuts.
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\".
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.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
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.
Drain pineapple juice into measuring cup.
Add water to juice to measure 2 cups liquid.
Bring liquid to boil.
Add jello and stir until dissolved.
Add cranberry sauce to jello mixture and stir until dissolved.
Add ginger ale.
Chill until cool (approximately 15 minutes).
Add celery, pineapple and pecans. Stir until well mixed.
Pour into lightly greased 13 x 9 x 2-inch pan.
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.
Make relish by grinding together cranberries and oranges, including the peel of one orange.
Mix with lemon juice, sugar and salt.
This can be frozen.
To make salad, dissolve jello in the boiling water.
Stir in the rest of the ingredients plus 2 cups of the cranberry, orange mixture.
Jell in the refrigerator for 4 to 6 hours.
Makes 8 to 10 servings.
Dissolve jello in boiling water or pineapple juice from crushed pineapple.
Add crushed pineapple, nuts and cranberry sauce to jello mixture.
Pour into individual molds or a mold. Serve on lettuce.
Use hot water to mix jello; then add rest of ingredients and mix well.
Add remaining water.
Mix and pour into mold.
Mix cranberry sauce and jello with hot water.
Add remaining ingredients.
Refrigerate after jelled.
Add cream cheese and 1/4 cup pineapple juice, cream cheese and Cool Whip.
Mix together and spread over jelled mixture.
Sprinkle with nuts.
Stir cranberry sauce in jello mixture (jello and water) until it melts or dissolves; use mixer on low speed.
Mix all ingredients together.
Jell in refrigerator.