Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
up, cover and let stand for 1 hour.
Oil a
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Drain crushed pineapple, reserving syrup.
Add enough water to pineapple syrup to equal 2 cups liquid.
In a saucepan, combine gelatin and sugar.
Gradually add pineapple liquid to gelatin-sugar mixture.
Heat, stirring constantly, until gelatin and sugar dissolve.
Remove from heat.
Add lemon juice; chill until partially set.
Fold in crushed pineapple, cranberry-orange relish, celery and walnuts.
Chill until firm.
owl; set aside for 5 minutes.
Stir cranberries, orange juice, and
In food processor, grind cranberries into small pieces.
Put in large bowl with sugar. Cut orange into small pieces (peeling and sections). Grind in food processor until completely ground. Put in bowl with cranberries and sugar.
Dissolve jello in boiling water. Add cold water.
Chill until partially set. Add jello, celery and nuts to cranberry-orange mixture.
Pour into 3-quart Pyrex dish.
Chill until firm.
Serves 12 to 14.
Dissolve gelatin in 1 cup boiling water.
Add enough water to liquid from drained pineapple to make one cup.
Stir into gelatin mixture.
Add lemon juice.
Chill until slightly thickened.
Fold in pineapple, cranberry-orange relish, apples, pecans and celery. Chill 24 hours before serving.
Makes 8 servings (no cholesterol).
Put gelatin in a medium bowl. Pour in water and stir constantly until gelatin has dissolved. Stir in orange juice. Cover and refrigerate until almost jellied, about 30 minutes.
In a small bowl, combine remaining ingredients except vegetable oil spray, stirring well. Fold into gelatin
mixture. Spray a 1-quart mold with vegetable oil spray. Pour mixture into mold. Cover and refrigerate until firm, about 1 hour.
Dissolve gelatin in boiling water. Stir in cranberry with oranges and pineapple, nuts, and apple. Pour into mold.
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
Cream shortening and sugar, add beaten egg.
Stir in raisins and nuts.
Sift dry ingredients together.
Add to creamed mixture. Stir in cranberry orange relish.
Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
Dissolve jello in hot
water;
add
cranberry
and beat until smooth.
Add orange
juice.
Chill until slightly thickened.
Add celery and apple.
Pour in 9 x 13-inch pan or mold. Half a recipe would fill an 8 x 8-inch pan.
Serves 10 to 12.
ay be doubled if desired for more sauce).
In a
Whisk together orange juice, rum, honey and mustard