ith the orange juice and jello flavoring packets and disssolve thoroughly
Cook cranberries in the 4 cups water to a boil.
Add soda and stir and enjoy watching it bubble up.
Simmer 10 minutes.
Stir in sugar, jello, and marshmallows.
Stir until melted.
Let mixture cool.
Add apples, nuts, pineapple, oranges, and grapes.
Pour into one 9\" x 13\" pan and one 8\" x 8\" pan.
Chill until firm.
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Combine first 3 ingredients and bring to boil. Stirring constantly until all the berries \"pop\".
And to the cranberry mixture the remaining ingredients and stir well.
Pour into a mold or dish.
Dissolve jello in hot water and add cranberry jelly.
Beat with an eggbeater until smooth.
Add lemon juice and freeze.
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
o a boil.
Dissolve Jello in hot liquid. Cool gently
cup.
Boil; add Jello, stirring to dissolve.
Stir
Dissolve jello in 1 1/2 cups boiling water.
Stir in cranberries, orange, celery, pineapple and sugar.
Refrigerate. This is a pretty, crispy salad.
In blender, grind cranberries and peeled oranges.
Pour sugar over them and let sit.
Make jello as per instructions on box (you could use 1/4 - 1/2 cup less water).
Combine jello and fruit mixture.
Grease mold or bowl or glass pan with salad oil or mayonnaise and then pour mixture in.
Chill until it is set.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.
Boil water and add to jello.
Stir until jello is dissolved. Add cranberry sauce and cherry pie filling.
Whip with wire whip until foamy on top.
Chill until set.
For better results let jello set overnight.
Make jello with 3
Make jello according to directions.
Add cranberry sauce to jello and mash.
Add remaining ingredients and chill 24 hours.
Dissolve jello in 1 cup boiling water.
Let cool.
Using a food processor or grinder, grind cranberries, oranges (cut in 4ths or 8ths), and walnuts and mix together in large bowl.
Stir in crushed pineapple (including juice), sugar and marshmallows. Refrigerate until chilled or slightly firm.
Make jello according to instructions on package, using 1/2 the amount of cold water.
Add pineapple and cherries with juice.
Add pecans and chopped cranberries.
Chill in refrigerator for 4 hours before serving.
Cut in squares to serve.
Top with whipped cream before serving.
Dissolve both packages of jello in the boiling water.
Add pineapple with its juice, cranberry sauce and nuts.
Stir until well blended.
Fold in sour cream and chill until firm.
Dissolve jello in hot water.
Add sugar and dissolve.
Let jello cool while chopping all other ingredients in food processor. Mix chopped ingredients into jello.
Pour into mold or serving bowl.
Refrigerate until firm.