Mix lemonade concentrate& water in large punch bowl.
Stir in cranberry juice cocktail.
Just before serving, stir in ginger ale.
Ice cubes that may have strawberries frozen into them or maybe pineapple, its up to you.
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
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.
In small mixing bowl, stir together cranberry sauce, 1/2 of walnuts, raisins, cinnamon and cloves.
Cover and chill cranberry mixture thoroughly in refrigerator.
Stir mixture before serving. Sprinkle remaining walnuts over top before serving.
Makes 12 servings.
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.
Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.
Dissolve jello in boiling water.
When dissolved, add cold water.
Blend in cranberry-orange relish.
Let set in refrigerator until thickened, then add celery and nuts.
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.
gg; mix well. Break up cranberry sauce with a fork and
Drain pineapple, reserving juices.
Dissolve jello in hot water.
While still warm, stir in cranberry sauce and mix until melted.
Stir in 1/2 cup cold liquid, lemon juice and pineapple and nuts.
Pour in 1 1/2-quart mold and chill until set.
Dissolve jello in 2 cups of hot water, stir in cranberry sauce.
Cool.
Then drain pineapple and add to mixture.
Stir in the mashed bananas.
Top with whipped topping, cover and refrigerate until ready to serve.
Combine beans and cranberry sauce.
Mix well.
Pour into 1 1/2-quart casserole.
Cover and bake at 350\u00b0 for 35 to 40 minutes or until bubbly.
Yields 4 to 6 servings.
Combine jello and cranberry sauce in saucepan.
Heat slowly and stir until jello is dissolved.
Remove from heat; add pineapple and nuts.
Add soda& water.
When foam has disappeared, pour into mold& chill until set.
aucepan, heat 1/2 cup cranberry juice and dried cranberries just
ide down).
Spread the cranberry sauce evenly over the tops
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Preheat oven to 350\u00b0.
Grease an 8 x 8 x 2-inch pan.
Mix the rolled oats, flour, brown sugar and butter with a pastry blender until crumbly.
Spread half of this mixture evenly to cover bottom of the pan.
Spread the cranberry sauce evenly over the crumbs. Cover the top with the rest of the crumbs.
Bake the dessert 25 minutes.
Serve it hot, cut into bars, with a scoop of vanilla ice cream on top.
Makes 6 servings.
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.