Fresh Cranberry 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.

JELLO CRANBERRY SALAD

Steps:

• Bring water to a boil.
• Add Jello and stir to combine.
• Remove from heat.
• Stir in whole berry cranberry sauce until dissolved.
• Add pineapple, salt, apples and celery and stir to combine.
• Pour into serving bowl and refrigerate several hours or overnight.

AMAZING JELL-O CRANBERRY SALAD (AKA CRANBERRY CRACK)

Steps:

• In large bowl, dissolve jello in 2 cups boiling water.
• Add pineapple juice to measuring cup and add water until you have 1.5 cups pineapple juice and water combined.
• Add pineapple juice/water to jello, stir.
• Place cranberries and sugar into food processor and pulse till sugar is thoroughly combined and the cranberries are in small pieces
• Add chopped apple, pineapple, mandarin oranges, nuts and cranberry pieces to large serving container..
• Add liquid jello to dish and stir everything around.
• Place in fridge.
• When ready to serve, with a fork, stir cranberry jello salad around with a fork, breaking up the jello.
• Transfer to a serving dish and enjoy!

CRANBERRY JELLO

Steps:

• 1. Drain pineapple; set aside.
• 2. Mix gelatin with 2 cups boiling water until gelatin is dissolved. Add drained crushed pineapple and whole cranberry sauce.
• 3. I kind of squish the cranberry sauce with my hand to break it up. Mix well.
• 4. Pour into gelatin mold. Let set until firm. Unmold onto a lettuce lined plate and serve. I usually make my gelatin a couple of days ahead, just to make things easier for me on the big day.

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.

FRESH CRANBERRY JELLO SALAD

Steps:

• Cook cranberries in the 4 cups water to a boil.
• Add soda and stir and enjoy watching it bubble up.
• Simmer 10 minutes.
• Stir in sugar, jello, and marshmallows.
• Stir until melted.
• Let mixture cool.
• Add apples, nuts, pineapple, oranges, and grapes.
• Pour into one 9" x 13" pan and one 8" x 8" pan.
• Chill until firm.

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 JELLO SALAD RECIPE

Steps:

• Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
• Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
• Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
• Bring juice to a boil then remove from heat immediately.
• Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
• Add cranberry sauce and stir. {Gelatin mixture should be thick}.
• Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
• Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
• Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
• Top with reserved crushed pineapple just before serving.
• Store leftover gelatin in refrigerator.

CRANBERRY JELLO SALAD

Steps:

• In a large measuring cup, mix the 2 (6 oz) packages of raspberry Jell-O powder with 2 cups of boiling water using a whisk. Then add 2 cups of cold water and whisk until everything is dissolved.
• In a large bowl, combine the 2 (14 oz) cans of whole berry cranberry sauce, 2 (20 oz) cans of crushed pineapple (juice included), and 1 cup of toasted chopped walnuts. Then pour in the jello and stir until well mixed in.
• Pour the cranberry jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.

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:

• Spray a 9 inch square pan with a non-stick cooking spray.
• Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
• Then stir in the crushed pineapple with the juice and the cranberry sauce.
• Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it's firm.
• Refrigerate for a minimum of 6 hours or up to 3 days before.
• Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!