Cranberry Relish Gelatin Recipes

FESTIVE CRANBERRY RELISH SALAD

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.

HOLIDAY CRANBERRY RELISH

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.

CRANBERRY-ORANGE RELISH

Steps:

• Slice the orange into eighths; finely chop in a food processor. Add cranberries and process until chopped. Slice apple into eighths; add to orange mixture and process until chopped. In a large bowl, dissolve gelatin in boiling water; stir in pineapple and orange mixture. Chill for at least 4 hours. Just before serving, stir in nuts.

CRANBERRY JELLO PLUS RELISH

Steps:

• Mix the juice, cinnamon and cloves in a saucepan and bring to a boil-medium-high heat.
• Have dry jello powder in a bowl and add boiling juice,stir at least 2 minutes until the jello is completely dissolved.
• Refrigerate apprx 1 1/2 hours or until thickened (when you draw a spoon through it it will leave an impression).
• Stir in the fruit, nuts.
• and orange peel (if you are using it).
• Refrigerate 1 hour.
• Serve as a condiment or dessert topping.

THANKSGIVING CRANBERRY GELATIN

Steps:

• In a large bowl, dissolve cherry gelatin and sugar in boiling cranberry juice. Add the ice cubes; stir until dissolved. Refrigerate until thickened, about 45 minutes. , Fold in the celery, pear, cranberries and 1/2 cup walnuts. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until firm, about 50 minutes., Meanwhile, in another bowl, dissolve lemon gelatin in water. Refrigerate until slightly thickened, about 35 minutes. Whisk in 1/4 cup mayonnaise; fold in the remaining mayonnaise. Fold in half of the whipped topping. Carefully spoon over cherry layer. Refrigerate until firm, about 45 minutes. , Spread with remaining whipped topping. Sprinkle with remaining walnuts. Refrigerate for at least 3 hours. Cut into squares.

POMEGRANATE (OR CRANBERRY) GELATIN

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.

OLD-FASHIONED CRANBERRY RELISH

Steps:

• Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
• Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
• Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.

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.

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-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

CRANBERRY RELISH

Steps:

• Chop or grind cranberries, orange (with rind) and apple (with peel). Make sure you do this in such a way as to conserve all of the juice.
• You can use a food processor or one of the old metal food grinders that clamp to your table - mine drips horribly, but if you have kids helping, it's lots of fun for them to turn the crank and hear the cranberries pop. You could of course chop it all by hand with a knife, but you'll want to chop everything very finely.
• Place fruits and their juices in a serving dish/bowl that will hold 8-10 cups.
• Add diced celery, nuts and crushed pineapple with juice.
• Dissolve jello in recommended amount of boiling water (2 cups), and add to the fruit/nut mixture.
• Depending on how juicy your fruit is, you may not need to add any cold water to the mixture. If you think it will need it, don't add more than 1 cup.
• Depending on the tartness of your fruits, you may or may not want to add some sugar, perhaps 1/2 cup. (I just taste it before putting it in the fridge to set and add sugar if it seems too tart.).
• Refrigerate for several hours till set(overnight is good).

CRANBERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.