Cherry Applesauce Jello Food

RED HOT APPLESAUCE JELLO DESSERT RECIPE

Steps:

• Bring water to a boil in pan, over high heat.
• Add the red hot candies. Reduce heat to low and stir until dissolved.
• Add the box of jello and stir until dissolved. Remove from heat.
• Add the applesauce and Sprite into the Jello-Red Hots mixture and stir to distribute.
• Pour jello mixture into serving glasses and cover with plastic wrap.
• Chill overnight.
• Before serving, add a dollop of Cool Whip or whipped cream and sprinkle with extra red hots.

CHERRY APPLESAUCE JELLO SALAD

Steps:

• Place the Jell-O in a bowl.
• Add the boiling water and stir until the Jell-O has completely dissolved, about 2 minutes.
• Add the applesauce; stir until well-combined. Note: If you want, you can transfer it, at this point, to your serving bowl.
• Cover and refrigerate until set, about 4 to 6 hours (I usually just let mine sit overnight).
• Enjoy!

APPLESAUCE SALAD

Steps:

• Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl. Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled.

RED HOT APPLESAUCE JELL-O®

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

THE MOST WONDERFUL CHERRY JELLO YOU WILL EVER EAT IN YOUR LIFE

Steps:

• Combine cherry gelatin with 2 cups of boiling water. OMIT 2 cups cold
• water as directed on the package. Add crushed pineapple with juice and cherry pie filling.
• Pour into 9x13 pan
• Chill.

APPLE SAUCE JELLO

Steps:

• 1. Heat apple sauce. Pour in Jell-o. Stir until jell-o dissolves. Add 7 up. Pour into jell-o mold. Allow to set.

FRESH APPLESAUCE

Steps:

• Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
• Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

CHERRY-APPLESAUCE SALAD

Steps:

• Heat applesauce in a covered saucepan, over medium heat, until boiling. (Using a lid will prohibit splattering and cut down on clean up.).
• Remove from heat and stir in gelatin until dissolved. Add 7-up and stir to blend completely. Pour into a 5"x9" loaf pan and refrigerate until set.

APPLESAUCE JELLO

Steps:

• Dissolve jello with boiling water in large bowl.
• Add cold water and applesauce.
• Chill until set.

CINNAMON APPLESAUCE JELLO

Steps:

• Combine water with candies and boil to melt candies.
• Pour over Jello and dissolve.
• Add Applesauce.
• Chill.

APPLESAUCE JELLO

Steps:

• Dissolve gelatin into boiling water in a LARGE bowl (you're going to want the room when you add the other ingredients to prevent splashing).
• Add applesauce all at once.
• Stir until thoroughly mixed.
• Pour into an 8 by 8 casserole or a shallow dish, and cover.
• Refrigerate until partially set (about 1 1/2 hours is good).
• Stir in apple chunks, if desired.
• Refrigerate an additional 1 1/2 to 3 hours, until set.
• This recipe will not set quite as firm as traditional gelatin.

NANKING CHERRY JELLY

Steps:

• Put as many cherries as you've managed to pick into a large pot, add half a cup to a cup of water (less than a cup if you have under 8 cups of berries; a cup if it's more) and bring to a simmer over medium-high heat. Cook until the cherries soften and start to release their juices, mashing occasionally with a potato masher.
• Strain the mixture through a cheesecloth-lined sieve set over a bowl - or use a jelly bag if you have one. Leave it if you want a clear jelly, or swirl a spoon around in the sieve to coax out as much juice as you can. (This is what I do.) When you get out as much as you can, toss the sludge with all the pits in it, and put the juice back into the pot.
• Measure out about as much sugar as you have juice and set it aside. Add about 1 Tbsp. lemon juice per 2 cups of juice to the juice, and shake in some packaged pectin - I had about 5 cups of juice and used about half a package. (Most recipes call for a packet for 6 cups of juice; you can totally guesstimate here.) Bring the juice-pectin mixture to a full rolling boil, then stir in the sugar. Bring it back to a full, hard boil for 2 full minutes - this means a rolling boil you can't stir down. Remove from the heat and skim any foam off the surface. Ladle into hot, clean jars, seal and cool.
• Makes as much as you like.