Cranberry Jell O Salad Food

CRANBERRY JELLO SALAD

Steps:

• 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.

RAW CRANBERRY JELLO SALAD

Steps:

• Grind cranberries and apples, mix together.
• Add orange juice, pineapple and sugar, let sit until sugar dissolves.
• Pour water over Jello, stir until dissolved, let cool.
• Add Jello to cranberry mixture. Place in refrigerator.

CRANBERRY JELL-O® SALAD

Steps:

• Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
• Mix pineapple, gelatin, sugar, boiling water, and cold water together in a separate bowl until gelatin and sugar have dissolved. Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate 8 hours or overnight before serving.

CRANBERRY JELLO SALAD

Steps:

• Combine first 3 ingredients and bring to boil. Stirring constantly until all the berries "pop".
• And to the cranberry mixture the remaining ingredients and stir well.
• Pour into a mold or dish.

CRANBERRY SALAD WITH JELL-O®

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. In a food processor, finely chop cranberries and oranges. Transfer to a bowl; stir in sugar until dissolved. Add pineapple, celery and nuts. Stir in gelatin. Chill for at least 6 hours.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

GRANDMA'S CRANBERRY JELLO SALAD

Steps:

• In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!

MOM'S CRANBERRY JELL-O® SALAD

Steps:

• Blend water, pineapple, gelatin, and sugar together in a blender for 15 seconds. Add cranberries and blend an additional 15 seconds.
• Stir celery, walnuts, chopped orange, apple, and orange zest together in a large bowl. Pour blended pineapple mixture into celery mixture and stir until completely combined. Transfer mixture to a serving bowl, cover the bowl with plastic wrap, and refrigerate until set, 8 hours to overnight.

STRAWBERRY CRANBERRY SALAD

Steps:

• Open and drain all liquid from pineapple.
• In casserole dish fix Jell-o with hot water only, stir until dissolved.
• Add can of cranberry sauce (I use a whisk to help break it up and remove from can).
• Gently stir until thoroughly mixed.
• Add pineapple, stir.
• Cut whole strawberries into halves or quarters, gently stir berries into jell-o mixture.
• Cover and refrigerate until set, usually a few hours.
• As salad sets out some watering effect will occur, but not harmful.
• Cooking time is refrigeration time.

FESTIVE CRANBERRY JELL-O SALAD

Steps:

• Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
• Refrigerate 1-1/2 hours or until slightly thickened.
• Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
• Top with reserved pineapple just before serving.

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

CRANBERRY-PINEAPPLE JELL-O SALAD

Steps:

• Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Add enough cold water to juice to measure 3 cups; pour into large saucepan. Stir in cranberries and sugar. Bring to boil; cook and stir 2 to 3 min. or until cranberries begin to pop. Remove from heat.
• Add dry gelatin mixes; stir 2 min. until completely dissolved. Add pineapple, apples and nuts; mix well. Pour into serving bowl.
• Refrigerate 4 hours or until firm.

MOM G'S CRANBERRY JELL-O® SALAD

Steps:

• Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
• Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.