Place the washed raw cranberries into a food processor.
Dissolve jello and sugar in 2 cups hot water.
Stir in 2 cups raw cranberries, which have been washed and ground.
Let partly cool and add chopped celery and black walnuts.
Slice the butter into thin pieces evenly in 9 x 12-inch pan. Sprinkle the walnut halves over the butter.
Wash and dry the cranberries and put them over the nuts.
Mix the white and brown sugar and spread over cranberries, mixing slightly.
Mix the cake as directed and pour over everything.
Bake at 350\u00b0 for 40 to 50 minutes (it's done when a toothpick inserted in the center comes out clean).
Let cool for 10 minutes, then loosen edges and turn over onto serving plate.
Serve with whipped cream or vanilla ice cream.
Enjoy!
Grind the cranberries and onion together.
Add remaining ingredients and mix.
Put in a plastic container and freeze.
An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
The relish will be thick, creamy, and shocking pink.
Wash and grind cranberries, using food grinder, food processor or blender.
Measure cranberries and cover with equal amount of sugar.
Refrigerate overnight.
Then drain juice from cranberries. Add celery, pecans, marshmallows and grapes.
Beat whipping cream with electric mixer until very stiff.
Sweeten to taste and fold into cranberry mix.
Pour 2 cups of raw cranberries in greased pie plates (10-inch).
Sprinkle 1/2 cup of sugar over them.
Beat 2 eggs. Gradually add 1 cup of sugar, flour, butter and almond extract. Pour over cranberries.
Bake at 350\u00b0 for 35 to 40 minutes.
Grease a large, deep pie plate.
Put the raw cranberries in the plate.
Sprinkle 1/2 cup sugar and the pecans over the cranberries.
Mix 1 cup sugar, melted butter, liquid shortening, eggs and flour. Pour over cranberries.
Bake at 350\u00b0 for 45 to 50 minutes.
Serve warm or cold with ice cream.
Mix chopped raw cranberries with grated fresh horseradish in proportions of 2/3 cranberries with 1/3 horseradish.
Serve with wild meat.
Chop 1/2 c. raw cranberries. Add sugar and let stand overnight. Dissolve jello in boiling water, add orange rind, orange juice, crushed pineapple and chopped celery. When partially set fold in cranberries and pour in ring mold and let set.
One day ahead:
Put cranberries and both oranges (use peeling from one) through meat grinder or blender.
Add sugar and let stand overnight.
Mix Jell-O using 3 cups water (set aside).
Grind 1 package raw cranberries.
Grind 2 oranges with peeling.
Add 2 cups sugar. Mix well.
Add the celery and nuts.
Stir in the Jell-O.
Mix well.
Refrigerate until set.
Grind the raw cranberries and add sugar.
Let stand until juice forms.
When the juice forms, add the apples, bananas, marshmallows and nuts.
Stir into mixture the whipped cream. Chill for 1 hour.
Wash cranberries, then put them through a food grinder.
Put unpeeled orange through the grinder.
Add sugar to this cranberry and orange mixture.
Dissolve gelatin in boiling water and chill. When mixture is slightly thickened, fold in the cranberry and orange mixture.
Pour into molds and chill firm.
Mix jello and cool.
Grind apple, orange and cranberries.
Add sugar.
Let stand 10 minutes.
Add to jello.
Add nuts.
Let jell and serve.
Grind raw cranberries, orange and apple quarters.
Leave the peelings on.
Mix well with sugar and allow to stand 24 hours before serving.
Put cranberries, orange and apples through food chopper on medium disc.
Save
juice.
Dissolve
jello
and gelatin in hot water.
Dissolve
plain
gelatin
in
a
little cold water before adding to
the
hot
water.
Mix fruits, jello mixture, saved juice, sugar
and
pineapple all together and stir well. Pour into a 9 x 13-inch pan and refrigerate until needed.
Cut in squares and serve with your favorite salad dressing.
Wash, quarter and
seed the orange.
Put through medium blade of a food
grinder\ttogether with raw cranberries.\tStir in sugar and chopped
nuts.\tChill several hours in refrigerator.
Grind the cranberries. Add sugar and chill, covered, overnight. Add pineapple, marshmallows and nuts.
Fold in unsweetened whipped cream. Chill before serving. Will keep for several days, covered, in refrigerator.
Yields 16 to 20 servings.
Add enough water to pineapple liquid to make 1/2 cup.
Soak unflavored gelatin in this mixture.
Dissolve cranberry sauce over low heat, or if you use raw cranberries, chop them up through a food grinder.
Dissolve cherry gelatin and unflavored gelatin mixture in hot cranberry sauce.
Add pineapple, celery and pecans. Pour into a mold and chill until congealed.
Yields 8 to 10 servings.
Run cranberries through chopper. Add sugar.
Let stand in refrigerator 2 hours. Mix remaining ingredients.
Refrigerate another hour.