Jello Cranberry Salads For Thanksgiving Recipes

CRANBERRY JELLO SALAD

Steps:

• In a large measuring cup, mix the 2 (6 oz) packages of raspberry Jell-O powder with 2 cups of boiling water using a whisk. Then add 2 cups of cold water and whisk until everything is dissolved.
• In a large bowl, combine the 2 (14 oz) cans of whole berry cranberry sauce, 2 (20 oz) cans of crushed pineapple (juice included), and 1 cup of toasted chopped walnuts. Then pour in the jello and stir until well mixed in.
• Pour the cranberry jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.

CRANBERRY SALAD WITH JELL-O®

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

JELLO CRANBERRY SALAD

Steps:

• Bring water to a boil.
• Add Jello and stir to combine.
• Remove from heat.
• Stir in whole berry cranberry sauce until dissolved.
• Add pineapple, salt, apples and celery and stir to combine.
• Pour into serving bowl and refrigerate several hours or overnight.

SPICED CRANBERRY-CHUTNEY GELATIN SALAD

Steps:

• In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes., Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds., Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., Serve on lettuce leaves. Top with sour cream and almonds.

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.

RAW CRANBERRY JELLO SALAD

Steps:

• Grind cranberries and apples, mix together.
• Add orange juice, pineapple and sugar, let sit until sugar dissolves.
• Pour water over Jello, stir until dissolved, let cool.
• Add Jello to cranberry mixture. Place in refrigerator.

JELLO CRANBERRY SALAD

Steps:

• Either early in the day or the night before drain the pineapple reserving the juice. Squeeze out as much juice as you can to yield at least 2 cups. You will need it in the next step.
• In a very large bowl, dissolve the jello in the 2 cups boiling water. When thoroughly dissolved add the reserved pineapple juice and stir well. Refrigerate until the soft set stage.
• Meanwhile grind the cranberries in a food grinder ( I use my KitchenAid with the grinder attachment). Add the ground cranberries and the remaining ingredients to the soft set jello. Mix well, cover and chill until set or pour into your favorite mold and chill until set.

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.