Cherry Cran Salad Recipes

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.

Steps:

• Drain canned fruit and add 1/2 cup of the juice to the 1 1/2 cup water, making a total of 2 cups liquid. Bring water, juice from fruit, and sugar to a boil, then add washed cranberries. Bring to a boil again, then lower heat and simmer for 15 minutes.
• Remove from heat and stir in jello, pie filling, and fruit(s), with chopped walnuts or pecans if desired.
• Allow mixture to cool for 1/2 hr, then pour into glass bowl. Cover and Refrigerate over night.

Steps:

• 1. In large bowl, combine gelatin and sugar. Add water and stir until gelatin and sugar are dissolved.
• 2. Stir in pineapple, cranberries, apples, celery and walnuts.
• 3. Pour into a 2qt serving bowl and chill until firm, 3-4 hours.

Steps:

• Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.

Steps:

• In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2-qt. serving bowl; cover and refrigerate for 3-4 hours until set.

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

Steps:

• Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. , Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Steps:

• In a large bowl, combine gelatin and sugar.
• Add water; stir until gelatin and sugar are dissolved.
• Stir in pineapple, cranberries, apples, celery and pecans.
• Pour into a 2-qt. serving bowl; chill until firm, 3-4 hours.

Steps:

• Cherry-cran salad: 1. Drain cherries; reserve syrup. If needed, add water to syrup to make 1 cup liquid. 2. Place on heat and bring to a boil; remove from heat. 3. Add cherry-flavored gelatin and stir to dissolve. 4. Break up cranberry sauce with a fork and stirn into cherry gelatin/juice mixture until smooth. 5. Stir in drained cherries. 6. Turn into a 9x9x2 inch dish and chill until mixture is nearly firm. Topping: 7. Bring 1 cup water to boiling and dissolve lemon-flavored gelatin in the boiling water. 8. Beat cream cheese with mayonnaise and gradually add the lemon-flavored gelatin and water mixture. 9. Stir in the undrained pineapple. Chill mixture until partially set up. 10. Whip cream; fold into the lemon/pineapple mixture and add the miniature marshmallows. 11. Spread atop the nearly-set cherry-cran, cover and chill until firm. You can double this recipe easily and prepare two to three days in advance.