Quick Cran Raspberry Gelatin Food

CREAMY CRAN-RASPBERRY JELLO SALAD

Steps:

• In a large bowl, gently beat all ingredients with electric mixer, until smooth.
• Pour into serving bowl and refrigerate several hours, until firm.

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).

CRAN-RASPBERRY MOUSSE

Steps:

• Heat juice to boiling in medium saucepan.
• Dissolve gelatin in boiling juice. Whip sauce in small bowl until smooth and add to juice mixture.
• Chill mixture until slightly thickened. Fold in Cool Whip. Chill until firm- Approx.2-3 Hrs.
• This recipe can be easily doubled for a larger group!

FRESH RASPBERRY JELLY

Steps:

• Use the oil to lightly grease the inside of a 600ml jelly mould. Put the gelatine leaves in a small bowl of cold water, one at a time so they don't stick together. Leave to soak while you cook the raspberries.
• Pour 300ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don't mash them too much as the raspberries will break down in the heat.
• Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould (see tip below). Once cold, place in the fridge and leave overnight to set.
• Turn the jelly out onto a large plate just before serving. Serve with a scoop of clotted cream or ice cream, and some raspberries.

QUICK AND EASY RASPBERRY DESSERT

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until gelatin starts to thicken.
• Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
• Refrigerate 15 min. or until firm.

CRANBERRY-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours., Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.

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.

CRAN-RASPBERRY SHERBET SALAD MOLD

Steps:

• In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
• Stir in sherbet until sherbet dissolves.
• Stir in cranberry sauce and blend until mixture is smooth.
• Refrigerate for 30-45 minutes or until it starts to thicken.
• Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
• Refrigerate until firm.
• Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

CRAN-RASPBERRY JAM

Steps:

• These ingredients are what i had on hand, please use what ever product size you want as long as it equal the same amount.
• remove top core and any blemished first.
• Ground green tomatoes in food processor / blender.
• add sugar to tomatoes and cranberries in large pot and boil for 25-40 min.(depending on you for texture).
• stir consistently to prevent burning.
• skim off excessive foam.
• add jello and return to boil for 1 minute.
• remove from heat
• ladle into hot sterilized jars and wipe rims then place seal and ring.
• water bath for 10 min to ensure seal but will seal on own.
• time does not include water-bath.
• *water-bath mandatory for altitudes over 1000ft.

CRANBERRY WALDORF GELATIN

Steps:

• Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm.

THE YUMMIEST TASTIEST RASPBERRY JELLO SALAD

Steps:

• Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
• Pour over jello and stir until dissolved.
• Add cold water and pie filling. Stir well.
• Chill until set in a 9 x 12 dish.
• Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
• Spread on jello.
• Sprinkle with chopped walnuts and or fresh raspberries.
• Refrigerate until ready to serve.