Cran Raspberry Gelatin Recipes

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

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 GELATIN

Steps:

• In a bowl, dissolve gelatin in water. Place cranberries, jam and gelatin mixture in a blender or food processor; cover and process until cranberries are coarsely chopped. Transfer to a bowl; stir in pineapple. Refrigerate until set.

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).

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.

CRAN-RASPBERRY JELLO SALAD

Steps:

• In a bowl dissolve gelatin in boiling water.
• Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
• Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator.
• Pour half of the gelatin mixture into a 6 1/2-cup ring mold, or large serving dish. Chill until almost firm. Let the remaining gelatin stand at room temperature.
• In small bowl stir sour cream; spread evenly over the almost firm gelatin in the mold or serving dish.
• Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm.
• Unmold onto serving plate, or simply spoon it out from mold or serving dish.

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.

RASPBERRY JELLO CRANBERRY RELISH

Steps:

• Mix the 3 boxes of gelatin with the 2 cups of sugar.
• Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
• Whisk until dissolved and set aside.
• In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
• Stir in chopped pecans or walnuts.
• Pour gelatin over fruit and nut mixture; mix well.
• Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.

HOLIDAY CRAN-RASPBERRY JELLO

Steps:

• Boil 2 Cups of water, add to Jello, and stir untill dissolved.
• Add cranberry sauce, use electric mixer to blend and dissolved sauce.
• Add 1 cup os ice, stirring untill ice melts, than add the second cup of ice,.
• slowly. When jello starts to thicken, remove extra ice pieces.
• Lightly blend in sour cream with a mixer, but don’t mix thoroughly. Stir in oranges and nuts.
• Spray jello mold with Pam spray and fill with jello mixture. Let set inches.
• refrigerator for 2 hours. Place onto holiday dish and garnish with more oranges or parsley.