Cranberry And Pineapple Gelatin Recipes

CRANBERRY-PINEAPPLE MINIS

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.

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 JELL-O MOLD

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.

JELL-O CRANBERRY-PINEAPPLE RELISH

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.

CRANBERRY PINEAPPLE SALAD

Steps:

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

CRANBERRY PINEAPPLE JELLO SALAD

Steps:

• Drain pineapple juice into measuring cup and add water to make 1 cup of liquid.
• In small saucepan, dissolve jello in the liquid.
• Heat to boiling.
• Remove from heat. Add cranberries and pineapple. Mix well.
• Pour into small jello mold or glass bowl and refrigerate at least 4 hours.

CRANBERRY AND PINEAPPLE GELATIN

Steps:

• Put the gelatin into a small bowl, drain the pineapple juice over it, stir to dissolve, set aside.
• Bring the cranberry sauce, pineapple flesh, lemon gelatin, and lemon juice, to a boil with a pinch of salt. Simmer about 1 minute. Remove from heat. Stir in softened gelatin till smooth. Add ginger ale, stir in pecans. Cool to room temperature.
• Grease, with vegetable oil, a 3-4 cup mold and chill this mixture for 6 hours or overnight.
• Note: the pecans may sink a little while the mold chills, if it is essential to you that they remain evenly dispersed, chill the gel, in the saucepan, until it thickens lightly, but not so far to the point, that it becomes chunky or coarse, then stir in the nuts, and pack into the greased mold.
• Decorate as desired.

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.

CRANBERRY PINEAPPLE JELLO

Steps:

• Drain pineapple; save the syrup.
• Add water to the pineapple juice to equal 1 cup.
• Heat pineapple juice to a boil.
• Dissolve Jello in juice, stir until dissolved.
• Let cool.
• Gently stir in ginger ale, let partially set.
• Blend in cranberry sauce and pineapple and chill until firm.
• Make dessert topping according to directions, then add cream cheese to the dessert topping and blend.
• Refrigerate until ready to use.
• We always have this at Thanksgiving time.

CRANBERRY-PINEAPPLE GELATIN SALAD

Steps:

• Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
• In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
• Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
• Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
• Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

PINEAPPLE CRANBERRY SALAD

Steps:

• Drain and reserve syrup from pineapple, add water to equal 1 cup.
• In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
• Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.