CRAN-RASPBERRY GELATIN SALAD
Just like Grandma's, this pretty gelatin salad has full berry flavor without being too tart. It's perfect for any holiday dinner. -Rosemary Burch, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
JELL-O CRANBERRY-PINEAPPLE RELISH
Bring on the tart-sweet deliciousness of cranberries and crushed pineapple with our crowd-pleasing JELL-O Cranberry Pineapple Relish. Make this cranberry pineapple relish to accompany holiday dinners or party appetizers.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 14 servings, 1/4 cup each
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup; pour into medium saucepan. Add cranberries, dry gelatin mix, sugar and pineapple; mix well. Bring to boil, stirring frequently.
- Reduce heat to medium; cook 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat; stir in nuts. Cool 30 min.
- Spoon cranberry relish into small bowl. Refrigerate 6 hours or until firm. Stir before serving.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
RASPBERRY CRANBERRY RELISH
The idea of cooking cranberries in honey came from a friend. I played with the recipe, and this is my family's favorite version.-Anita Doughty, West Des Moines, Iowa
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
RASPBERRY JELLO CRANBERRY RELISH
Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin.
Provided by ColCadsMom
Categories Fruit
Time 30m
Yield 21 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206.3, Fat 3.9, SaturatedFat 0.3, Sodium 58.9, Carbohydrate 44, Fiber 2.7, Sugar 39.3, Protein 1.9
OLD FASHIONED RASPBERRY CRANBERRY JELLO SALAD RECIPE
Raspberry cranberry jello salad is a classic holiday dish that can be made in advance and refrigerated until you're ready to serve it. The recipe will take you 10-15 minutes to make, but the finished product is worth the time investment.
Provided by Mrs Major Hoff
Categories Dessert Salad Side Dish
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 12 g, Calories 285 kcal, Carbohydrate 59 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 177 mg, Fiber 3 g, Sugar 53 g, UnsaturatedFat 2 g
HOLIDAY CRANBERRY RELISH
A wonderful compliment to the holiday dressing. I always make it several days before the big meal, so that the flavor is really full.
Provided by Reshableu
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the oranges in the bowl of a food processor, and pulse until chopped, 2 or 3 pulses. Remove and place the chopped oranges into a large bowl. Chop the apples in the food processor for 2 or 3 pulses, and place in the bowl. Chop the cranberries in the food processor for 2 or 3 pulses, and place in the bowl with the oranges and apples.
- Stir the gelatin mix, sugar, and chopped pecans into the chopped fruit, and mix well. Cover and refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 67.1 g, Fat 10.2 g, Fiber 8 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 28.9 mg, Sugar 46.8 g
CRANBERRY RASPBERRY RELISH
Make and share this Cranberry Raspberry Relish recipe from Food.com.
Provided by Capncrunch
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Chop cranberry sauce with fork or fork and knife.
- Mix jello by 1/2 according to the directions on package.
- Chill in fridge according to directions on package.
- Enjoy!
Nutrition Facts : Calories 342.7, Fat 0.2, Sodium 232.6, Carbohydrate 85, Fiber 1.2, Sugar 81.9, Protein 3.5
CRANBERRY JELLO SALAD RECIPE
This Cranberry Jello Salad is delicious and festive looking! Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner!
Provided by Janelle
Time 5h45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 114 calories, Carbohydrate 27.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 1.2 grams fiber, Protein 1.4 grams protein, SaturatedFat 0 grams saturated fat, Sodium 50 grams sodium, Sugar 24.5 grams sugar
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