Cranberry Gelatin Squares Food

CRANBERRY GELATIN SQUARES

Steps:

• Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

JELL-O® CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.

CRANBERRY SQUARES

Steps:

• Dissolve gelatin in boiling water in bowl. Set aside.
• Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, 1-2 minutes or until well chopped. Repeat with remaining cranberries and orange juice. Place chopped cranberries into bowl.
• Stir cranberry mixture and all remaining base ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate 6 hours or overnight or until set.
• Beat cream cheese in bowl at medium speed until well mixed. Add whipping cream; beat at low speed until well mixed. Beat at high speed until stiff peaks form. Gently stir in marshmallows.
• Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

CRANBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides. Lightly coat the parchment with cooking spray. Spread the pecans on a baking sheet and bake until toasted, 8 to 10 minutes; let cool.
• Finely grind the nuts in a food processor. Add the flour, 1/2 cup sugar and 1 teaspoon salt and pulse. Add 1 1/2 sticks butter and 2 egg yolks; process until the dough comes together. Transfer the dough to the prepared baking dish and press into an even layer (use a piece of parchment to help). Bake until the crust is golden brown, 30 to 35 minutes. Let cool.
• Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine. Microwave in 10-second intervals, stirring after each, until melted.
• Combine the cranberries, vanilla bean and 3/4 cup sugar in a medium saucepan. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring, until thick, 10 to 15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture and puree on low speed until smooth but not too airy; set aside.
• Meanwhile, whisk the 3 whole eggs, remaining 2 egg yolks, the lemon zest, lemon juice and the remaining 1/2 cup sugar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, whisking, until thick enough to coat the back of a spoon, 5 to 10 minutes (do not boil). Remove from the heat and whisk in the remaining 1 1/2 sticks butter, one piece at a time, until creamy. Whisk in the cranberry mixture until combined. Spread the cranberry mixture over the cooled crust and refrigerate, uncovered, at least 6 hours and up to 1 day.
• Lift the bars out of the pan and remove the parchment. Cut into small squares.

FROSTED CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving syrup.
• Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
• Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
• Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
• Turn mixture into 9x9x2 dish. Chill until firm.
• Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
• Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
• Chill. Cut into 9 squares to serve.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

CRANBERRY-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.