Dissolve jello in water; add cranberry sauce.
Chill until partly set.
Add remaining ingredients.
Serves 6.
oil. Coat foil with cooking spray. Dust pan with flour, tapping
Heat cranberry juice cocktail to boiling in
Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.
Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat.
Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
Place in a chafing dish or slow cooker to keep warm during the party or gathering.
rust.
Spread the whole cranberry sauce over the crust.
Pinch
Dissolve jello in hot water.
Stir in whole cranberry sauce and ginger ale.
Pour into an 8 x 8-inch pan.
Chill until firm. Cut into squares.
Place on lettuce leaf; garnish with sour cream, mixed with a dash of cinnamon.
Sift dry ingredients together and cut in shortening.
Beat egg until creamy.
Add cranberry sauce and sour cream.
Add to first mixture.
Roll out on floured board and cut into square biscuits. Place on baking sheet and sprinkle with grated cheese.
Bake 15 to 20 minutes at 400\u00b0.
Beat cranberry sauce with rotary beater until saucy.
Combine with lemon juice.
Spread in the bottom of a mold or small individual molds.
Cover cranberry layer with topping.
In a saucepan, mix together all ingredients.
Cook over medium heat until cranberry sauce is melted.
Use as a baste for broiling or grilling meat or poultry.
Also hot dogs, cut up and heated in sauce makes a nice party food! Makes about 2 1/2 cups.
In a bowl, drain pineapple; reserve juice in a saucepan.
Mix together juice, 1/2 cup water and lemon juice.
Heat to boiling. Remove from heat and add gelatin, stirring thoroughly.
Break up cranberry sauce with a fork and stir into gelatin mixture. Refrigerate until mixture begins to set.
Stir in pineapple, celery and nuts.
Chill until firm.
Makes 8 servings.
Mix milk and lemon juice.
Add cranberry sauce, pineapple and nuts. Gently fold in Cool Whip and freeze.
Remove from freezer 10 minutes before serving.
Dissolve Jell-O in 1 cup boiling water.
Dissolve Knox gelatine in 1/4 cup cold water.
Add gelatin to the hot Jell-O; stir to dissolve.
Add cranberry sauce, pineapple, wine, nut meats and mix by turning with a wooden spoon instead of stirring. Refrigerate in large or individual molds.
Cream the cheese and mix well with mayonnaise.
Whip cream and add.
Fold in sliced olives, crushed pineapple and cranberry sauce cubes.
Pack in refrigerator tray and freeze for 3 to 4 hours. Slice and serve on lettuce.
In a small bowl, thoroughly blend mustard and vinegar. Add water and blend until smooth. Set aside 10 minutes.
In a small saucepan, over medium-low heat, stir cranberry sauce until melted. Remove from heat. Stir in mustard mixture and lemon juice.
Serve at room temperature with mini egg rolls.
Set oven at 400\u00b0.
Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each.
Combine cranberry sauce that has been crushed with a fork and brown sugar.
Place a tablespoon of the mixture in each muffin cup.
Then turn Brown 'N Serve rolls upside-down and press into each muffin cup.
Bake at 400\u00b0 for 12 to 15 minutes.
Let cool for 4 to 5 minutes.
Invert pans and gently remove rolls.
Soften cheese, mayonnaise and sugar.
Mix well until creamy. Add cranberry sauce, pineapple and nuts and mix well.
Fold in Cool Whip.
Put in a 9 x 12-inch dish.
Freeze overnight.
Can be stored in freezer for several weeks.
Serve frozen.
Whisk cranberry sauce until smooth. Whisk in juices, cover, and chill.
Keep this mixer in the refrigerator.
To serve, spoon 6 Tablespoons of mixer into a tall glass. Slowly stir in 1 can of Fresca.
Dissolve Jello in hot water. Add cold water. Chill until partially set.
Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm.
May use cream cheese on the top.
Fills a 9-inch square pan.
Heat oven to 350\u00b0.
Sift together onto waxed paper the flour, sugar, baking powder, salt and cinnamon.
Add walnuts.
In mixing bowl, beat egg.
Add cranberry sauce and shortening.
Add dry ingredients.
Stir until just blended.
Pour into greased 9 x 5 x 3-inch loaf pan. Bake in a 350\u00b0 oven for 45 minutes.
Cool on rack.
Dissolve jello in hot water.
Stir in whole cranberry sauce and ginger ale.
Pour into 8 x 8-inch pan or mold.
Chill until firm.