Pams Cranberry And Orange Gelatin Salad Food

GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

PAM'S CRANBERRY AND ORANGE GELATIN SALAD

Steps:

• 1. In a bowl, completely dissolve gelatin in boiling water stirring 2-3 minutes. Add pineapple, celery, orange juice and lemon juice. Mix well. Chill until partially set. Chop nuts, section and cut the orange and cube jellied cranberry sauce into 3/4 inch cubes while waiting for it to thicken.
• 2. Remove thickened gelatin mixture from fridge and stir in nuts and orange segment pieces. Stir cranberry sauce carefully into chilled mixture. (Try to keep the jellied sauce cubes intact if possible) Pour into an 11-in. x 9-in. casserole dish
• 3. Chill until firm 2-3 hr or overnight. Cut into squares; serve each on a lettuce leaf and top with a dollop of mayonnaise.

CRANBERRY-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

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.

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

CRANBERRY GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce.
• Refrigerate 30 minutes.
• Stir in pecans and pour into a 2 quart serving bowl.
• Refrigerate until firm.
• Cooking time is refrigeration time and is estimated.

CRANBERRY JELLO SALAD

Steps:

• In a large bowl, dissolve Jell-O in boiling water, whisking for 2 minutes. Whisk in the cold water. Cool in the refrigerator just until slightly thickened (about 45 minutes - 1 hour).
• Gently skim off any foam or bubbles on top of the Jell-O.
• Stir in oranges, pineapple, cranberry sauce, and pecans. Pour into an 8-inch square dish that has been lightly sprayed with cooking spray. Chill in the refrigerator until completely set (at least 4 hours or overnight).
• Slice into squares and garnish with optional toppings.

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.

CRANBERRY SALAD

Steps:

• 1. Dissolve jello and sugar in hot water. Then add all of the ingredients. Let chill in the refrigerater.

CRANBERRY ORANGE NUT SALAD (GRANDMA'S)

Steps:

• Wash, then grind the cranberries.
• Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
• Chop the celery.
• Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
• Refrigerate covered, overnight if possible (it is really not as good if you don't).
• The next day:.
• Chop the nuts.
• Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
• Add cranberry mixture from previous day & nuts.
• If you are using wine, add the rest of it now.
• Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
• Refrigerate covered (minimum of 2 hours or so) or until set.
• I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
• And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.

CRANBERRY-PECAN GELATIN SALAD

Steps:

• Combine the reserved pineapple juice and 1 cup water in a small pan; bring to boil and remove from heat.
• Pour into a large bowl and add jello mixes; stir until dissolved.
• Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and mix well.
• Spray jello mold with cooking spray add jello mixture & chill.