Thanksgiving Cranberry Jello Salad Food

THANKSGIVING CRANBERRY JELLO SALAD

Steps:

• 1. Cook the package of cranberries on medium high in the water until they pop. Add the 2cups of sugar, gently stir to incorporate. add the 2 (3 oz) boxes of cherry jello and the package of marshmallows. Cook (5) five more minutes, stirring constantly.
• 2. Remove from heat and add 1 cup of diced apples, 1 cup of diced celery, and 1 cup of chopped walnuts or pecans. Pour into a 13x9x2 glass casserole dish.
• 3. Refrigerate one day before using. Each serving can have a spoon of sour cream if desired.

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 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.

CRANBERRY SALAD FOR THANKSGIVING

Steps:

• Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.
• Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.

THANKSGIVING CRANBERRY SALAD

Steps:

• 1. Strain pineapple & reserve liquid. Add enough water to make 1 cup. Bring this to a boil in saucepan and dissolve jello in hot liquid. Add 1 cup COLD water and chill until thick but not set.
• 2. Add remaining ingredients to thickened jello and pour into a 2 quart mold. Chill until firm.

THANKSGIVING CRANBERRY GELATIN

Steps:

• In a large bowl, dissolve cherry gelatin and sugar in boiling cranberry juice. Add the ice cubes; stir until dissolved. Refrigerate until thickened, about 45 minutes. , Fold in the celery, pear, cranberries and 1/2 cup walnuts. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until firm, about 50 minutes., Meanwhile, in another bowl, dissolve lemon gelatin in water. Refrigerate until slightly thickened, about 35 minutes. Whisk in 1/4 cup mayonnaise; fold in the remaining mayonnaise. Fold in half of the whipped topping. Carefully spoon over cherry layer. Refrigerate until firm, about 45 minutes. , Spread with remaining whipped topping. Sprinkle with remaining walnuts. Refrigerate for at least 3 hours. Cut into squares.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set 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.