Cranberry Orange Holiday Jello Salad Food

CRANBERRY JELLO SALAD

Steps:

• Start by making the relish. In a large food processor, combine 12 ounces fresh cranberries, half an orange (peel on but seeds removed), and half a peeled apple. Pulse until the mixture is in a fine dice. Sprinkle the cranberry mixture with the sugar and allow to sit for 20 minutes, or until sugar is mostly dissolved.
• Divide the cranberry relish in half (about 1 1/2 cups each). NOTE: This makes enough for TWO jello salads. Feel free to halve the relish recipe or refrigerate the second half for another use-it's a great side dish on its own!
• Meanwhile, bring 2 cups of water to a boil. Dissolve 2 small packages of raspberry jello in the water. Add 1 cup cold water.
• Stir in half of the cranberry relish and a 20 ounce can of undrained crushed pineapple. Pour the mixture into a jello mold. Do not overfill. If your jello covers the top of the center piece, spoon a bit out and place it in a separate container. Refrigerate for at least 8 hours or up to 3 days.
• To un-mold, place a large, flat platter on top of the jello mold then carefully flip over. If the jello doesn't release easily, flip it back over, and submerge the bottom of the pan in 2-3 inches of very hot water before trying again. Refrigerate until ready to serve. Decorate with homemade whipped cream, fresh cranberries, and orange zest right before serving.

CRANBERRY-ORANGE SALAD

Steps:

• Grind cranberries, oranges, rind and fold in the sugar.
• Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved.
• Add to the cranberry mixture, add nuts.
• Refrigerate overnight.

HOLIDAY CRANBERRY JELLO SALAD

Steps:

• Bring water to a boil.
• Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly.
• Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad).
• Chop celery finely in Food Processor, remove to a small dish and set aside.
• Peel rind close to the zest.
• Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!).
• Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish.
• When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish.
• Or you can transfer into a mold.
• Refrigerate until firm (several hours).

CRANBERRY JELLO SALAD

Steps:

• Desolve jello in 1 cup boiling water and set aside. Grind cranberries into tiny pieces and place in a mixing bowl. Juice or squeeze orange into crandberries. Mix in sugar and nuts. Stir into jello. Place in refrigrator till set.

CRANBERRY HOLIDAY SALAD

Steps:

• Boil water, disolve jello in boiling water, in large bowl.
• Dissolve Knox gelatin according to package directions. Add to Jello along with orange juice and grade rind,crushed pineapple and sugar.
• Let cool.
• Add chopped nuts and chopped cranberries.
• Chill till set and serve.

~ CRANBERRY HOLIDAY SALAD ~

Steps:

• 1. In a medium saucepan, add the water and cranberries, cook until cranberries are tender and are starting to pop.
• 2. Add the jello & sugar, stir well to combine ** Note: As long as you use 6 ounces of jello, you can use all cherry or all orange. I like to combine the two. Sometimes use all cherry. Cool.
• 3. Once cranberry mixture is cool, fold in the pineapple and nuts if using.
• 4. Pour evenly into a 9 x 13 dish. Refrigerate until set.
• 5. Once jello is set, in a medium mixing bowl whip the whipping cream until peaks form.
• 6. In another medium mixing bowl, beat the cream cheese and marshmallow cream together, until smooth. Now, mix in the whipped cream and spread over the top of jello.
• 7. This can be served as a salad with your meal on a bed of lettuce or can be served as an after dinner dessert.

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.