CRANBERRY JELLO SALAD
This bright and festive Cranberry Jello Salad is a favorite for holiday dinners. Made with raspberry jello, crushed pineapple, and fresh cranberry relish, this sweet and tangy side dish is easy to love.
Provided by NeighborFood LLC
Categories Side dish
Time 8h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 10 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FESTIVE CRANBERRY JELL-O SALAD
Try this Festive Cranberry JELL-O Salad! Crushed pineapple teams up with tangy cranberry sauce in this Festive Cranberry JELL-O Salad. It's great for holiday celebrations and keeps well as leftovers.
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FESTIVE CRANBERRY JELLO
Make and share this Festive Cranberry Jello recipe from Food.com.
Provided by appleydapply
Categories Gelatin
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the cranberries and place in a medium saucepan over medium-low heat. Add 2 cups of water and the sugar and simmer for 10 minutes.
- Meanwhile, put chopped celery, mandarin orange segments, and crushed pineapple in a large bowl, reserving liquids in a 2 cup measuring cup.
- Add enough cold water to the fruit juices in the measuring cup to yield 2 cups of liquid.
- Remove saucepan from heat and stir in Jello powder, stirring constantly until it's fully dissolved. Add the cold water/fruit juice mixture. Pour into the bowl with the fruit and celery and stir. Spoon into a 9x13 baking dish and refrigerate until firm (at least 3 hours).
Nutrition Facts : Calories 97, Fat 0.2, Sodium 20.4, Carbohydrate 25.4, Fiber 1.6, Sugar 21.9, Protein 0.7
FESTIVE CRANBERRY-PINEAPPLE SALAD
I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!
Provided by Nell Majeran
Categories Fruit
Time 5h15m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
- Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
- Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
- Cooking time would actually be refrigeration time.
FESTIVE CRANBERRY-PINEAPPLE JELL-O MOLD
Add some color to your dessert buffet with this Festive Cranberry-Pineapple JELL-O® Mold! Whole berry cranberry sauce and crushed pineapples are mixed with raspberry JELL-O and chopped apples to make this festive, fruity cranberry pineapple JELL-O® dessert.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Reserve 1 Tbsp. pineapple for later use. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Add cranberry sauce; mix well. Refrigerate 1-1/2 hours or until slightly thickened.
- Stir remaining pineapple, apples and nuts into thickened gelatin. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto platter just before serving; top with reserved crushed pineapple.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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