Raspberry Cranberry Salad Grandma W Food

GRANDMA FREEL'S CRANBERRY SALAD

Steps:

• Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
• Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
• Refrigerate until set in the center, 10 to 12 hours.

GRANDMA WILLIAMS CRANBERRY SALAD

Steps:

• 1. Mix jello and hot water; stir.
• 2. Add cold water and all other ingredients.
• 3. Mix.
• 4. Pour into dish.
• 5. Chill until firm.

CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.

CRANBERRY RASPBERRY SALAD

Steps:

• Dissolve jello in 2 cups boiling water.
• Add 1 can cranberry sauce.
• Stir until well blended.
• Add remaining ingredients in order given.
• Raspberries will thaw as they are stirred in hot jello.

OLD FASHIONED RASPBERRY CRANBERRY JELLO SALAD RECIPE

Steps:

• Empty the jello packets into a large mixing bowl. Pour over 2 cups of boiling water. Stir with a whisk for two minutes until completely dissolved.
• Stir in *HALF* of the pink lemonade can (if using a 12 oz size) and the softened vanilla ice cream. The ice cream will melt and distribute evenly.
• Next stir in the cranberry sauce. It will also break apart and un-gel in the warm jello mixture.
• Follow this by folding in the raspberries. You may need to change from a whisk to a large spoon at this point.
• Spray the bundt pan or chosen dish well with nonstick cooking spray. We found a six cup capacity pan worked the best, with a little extra jello mixture left over. You can place any extra in smaller bowls also sprayed with nonstick spray.
• If using a flexible mold you should place it on a plate. Since it's not rigid it moves around a lot when trying to move from counter to the fridge!
• Pour or scoop in the jello mixture into the containers.
• Cover with cling film to avoid the jello absorbing any odors from your refrigerator. Sometimes Saran Wrap doesn't stick well and you may have to place aluminum foil on top of it to get a nice seal.
• Allow to set in the refrigerator for at least an hour. I like to go for 2 to 3. Overnight is great too!
• Once the jello is set, place in a warm water bath for 10 seconds to help loosen the edges. Invert on a plate. If it doesn't slide out, maintain a firm grip on both the plate and the back of the bundt pan and shake vigorously. You may have to repeat the water bath. See notes in the post for more information on this.
• Once on the platter, garnish as you desire. Use nuts, whipped cream, berries and fresh herbs like mint.

GRANDMA'S CRANBERRY SALAD

Steps:

• Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar.
• In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)

GRANDMA'S CRANBERRY SALAD

Steps:

• Dissolve jello in hot water.
• Chill until slightly thickened.
• Combine cranberries, pineapple, sugar, nuts, celery and grapes. Stir into thickened jello.
• Pour into large salad bowl and refrigerate until serving.

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.

GRANDMA'S CRANBERRY RELISH

Steps:

• Wash and drain cranberries.
• Cut whole orange into quarters.
• Chop in food processor until pieces are minced. You may need to do this in portions depending on the size of your food processor.
• Pour into a bowl and mix in sugar.
• Allow to rest in refrigerator for 30 minutes.
• Serve with turkey, ham, or your favorite holiday meal.

GRANDMA'S CRANBERRY JELLO SALAD

Steps:

• In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!

GRANDMA'S CRANBERRY SALAD

Steps:

• Mix two packages jello with 3 cups hot water. Let cool. Grind cranberries and peeled orange. Add to cooled jello mixture. Add sugar to jello and mix. Let set for a few minutes.
• Dice celery and apples. Drain crushed pineapple. Add celery, apples, nuts and crushed pineapple to jello mixture. Add cinnamon and mix all together.
• Pour into a 13x9 pan and refrigerate.

RASPBERRY & CRANBERRY SALAD, GRANDMA W

Steps:

• 1. Dissolve jello in water. Chill until thick but not set. Stir in sauce, beat well with mixer. Fold in lemon juice and juice drained from berries. Add berries. Pour into dish and chill firm.

SUPREME CRANBERRY SALAD, GRANDMA W

Steps:

• 1. Dissolve raspberry jello in water, add sauce and pour into mold. Chill partially set. Dissolve lemon jello in boiling water and set aside. Beat together cream cheese and mayo, and add jello gradually. Stir in pineapple with juice and chill partially set. Whip cream and fold into mixture, then add marshmallows and cover raspberry layer. Chill until set.