Cranberry Jello Candy Food

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.

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 CANDY

Steps:

• Beat sugar and cranberry sauce together in sauce pan.
• Melt and bring to a boil over moderate heat and add jello.
• Stir until dissolved.
• Add nuts.
• Pour into lightly oiled 9x5x3 pan.
• Refrigerate until firm.
• Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
• Let stand at room temperature to dry.
• After 24 hours sugar again.
• You may add 1 1/2 pkg Knox gelatin for stiffer candy.

CRANBERRY JELLO

Steps:

• Boil water and jello.
• Blend applesauce and cranberry and add to jello.

JELLIED CRANBERRY NUT CANDIES

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. , Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

CRANBERRY JELLO CANDY

Steps:

• Grease or spray a 9x9 pan with cooking spray.
• Combine cranberry sauce and raspberry jello in saucepan.
• Cook over medium heat stirring constantly until mixture comes to a full rolling boil.
• Boil for 3-4 minutes.
• Remove from heat and add nuts.
• Pour into prepared pan.
• Chill until firm.
• Cut into squares.
• I roll my squares in granulated sugar.

CRANBERRY JELL-O MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

POMEGRANATE (OR CRANBERRY) GELATIN

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.

CRANBERRY FRUIT MOLD

Steps:

• Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
• Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
• Invert onto a serving plate.
• Garnish with extra raspberries, mint sprigs.

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.