Jell O Cranberry Relish Recipes

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.

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.

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:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Steps:

• 1. For the Cranberry Orange Relish:
• 2. Put cranberries and oranges in food processor and pulse until finely chopped. (A food grinder can be used instead of the food processor)
• 3. Place cranberry orange mixture into large bowl and add sugar. Mix well, and let sit for 1 hr or so, until sugar has disolved.
• 4. When sugar is disolved *pack in 10oz quantities to freeze. *Note: If using to make Cranberry Orange with Cherry Gelatin, you want to drain off most of the juice before packing and freezing.
• 5. For the Cranberry Orange with Cherry Gelatin
• 6. Disolve gelatin in boiling water. Stir in cranberry orange relish and pineapple. Pour into mold or serving dish. Refrigerate until firm.

Steps:

• Bring juice, cinnamon and cloves to boil in medium saucepan. Add to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)
• Stir in fruit, nuts and zest. Refrigerate 1 hour or until set.

Steps:

• Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
• Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
• To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

Steps:

• Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in concentrate. Combine cranberries, apple and sugar; add to gelatin mixture. Stir in pecans. Pour into a 1-1/2-qt. serving dish. Refrigerate for 4 hours or overnight.

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.

Steps:

• Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
• Mix pineapple, gelatin, sugar, boiling water, and cold water together in a separate bowl until gelatin and sugar have dissolved. Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate 8 hours or overnight before serving.

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.