Thanks!

Cranberry Fruit Mold

1 (6 oz.) pkg. cranberry Jell-O (any red)
2 cups boiling water
1 (8 oz.) can jellied cranberry sauce
1/2 teaspoon cinnamon (Don’t leave out!)
1 cup cold water
1 cup apples; peeled and diced
1 (15 oz.) can mandarin oranges; drained
1 cup chopped pecans (optional)

Dissolve Jell-O in 2 cups boiling water. Stir cranberry sauce and add to Jell-O along with cinnamon; stir until smooth. Add 1 cup cold water; chill until Jell-O just starts to mound. Fold in apples and oranges; pour into 6-cup mold (Teflon coated Bundt pan is great) or a pretty, clear bowl. Chill at least 3 hours. Un-mold: Dip mold in warm water, just to rim, for 10 seconds. Tip mold on side gently pull gelatin from edges. Top with wet plate, invert, shake gently. Remove mold. Or serve from bowl.

Marilyn

You won't see any objections to Jell-O here! I was hoping someone would post a recipe that included Jell-O! Thanks!

Cranberry Sauce with Horseradish.
=================================
. RE: LOOKING for: Some Great Fall Recipes
Posted by: Lindac (My Page) on Thu, Sep 19, 02 at 11:00

It wouldn't be Thanksgiving without this one. I am asked for this
recipe so often ....
I firmly believe that a recipe should be credited, unless it's your own
invention....so....
To give credit where it is due, this came from Cooking Light...aboout 5
years ago.
Linda C
12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
Wash and pick over the berries, put water and sugars in sauce pan(
large
enough to prevent boil over) and bring to a boil, add berries and
return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to
a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh
(fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

Home Cookin Chapter: Recipes From Thibeault's Table

Cranberry Relish
================

John Clancy's Christmas Cookbook 1982
4 cups of Cranberries
2 Cup Sugar
2 cups water
1 Tablespoon grated orange rind
splash of Grand Marnier

Optional: 1 Cup English walnuts, well broken
. Combined sugar and water in a sauce pan and stir over low heat until
sugar dissolves. Add cranberries and cook until the skins start to
pop. Remove from heat and add grated orange zest and Grand Marnier.
Add nuts if using.

Tammy

Dissolve gelatin in boiling water. Stir in undrained crushed pineapple & cranberry sauce. Chill until partially set. Spoon into an 8" square dish. Spoon sour cream on top & stir to swirl. Chill until firm. Cut into squares to serve.~~

This one's more work but definitely worth it & I notice you like the orange/cranberry combo:

CRANBERRY SALAD (serves 12)
1 pint fresh cranberries
1 cup sugar
One 8 oz can pineapple chunks, undrained
Orange or pineapple juice
3 oz pkg cherry or raspberry Jello
1 envelope unflavored gelatin
4 oranges, peeled, seeded & chopped
1 cup chopped pecans

Finely chop the cranberries. Add sugar. Refrigerate 1/2 hour. Drain pineapple, reserving juice. Set pineapple aside. Add water or other additional orange or pineapple juice to reserved pineapple juice to equal 1 3/4 cups. Dissolve both gelatins in juice mixture in a medium saucepan over low heat. Pour into a greased 13x9x2" baking dish or gelatin mold. Refrigerate.
When gelatin begins to set, add cranberries, pineapple, oranges & pecans. Refrigerate until congealed. Cut into squares or unmold & serve on crisp lettuce leaves. Garnish with mayo & paprika, if desired.~~

I take the can of jellied cranberry sauce and slice it up and use mini-cookie cutters to cut them into cute shapes (little leaves and what-not). I put them on a pretty bright gold small platter that I have and it looks really pretty and voila, my family still likes me.

(I also make little butter turkeys using candy molds.)

Cranberry Mold
1 large package raspberry Jello
2 cups water
1 pound cranberries
15 ounces crushed pineapple, drained
2 oranges, unpeeled
2 cups sugar
1 cup chopped walnuts.

Use food processor to separately process cranberries, unpeeled oranges and walnuts until finely chopped. Add sugar. Add Jello to 1 cup boiling water; make up the remaining 1 cup of liquid with pineapple juice and water, or orange juice. Chill Jello until it just begins to set; then add remaining ingredients. Pour into mold, greased with just a little mayonnaise. Chill overnight, unmold and serve with cottage cheese.

Ann

I'm one of those people who will not eat Jello. It just feel too weird.

Annie

Virginia: You're recipe reminds me of my MIL's. I forgot to ask her for it before she went back to the city. She is no cook by any means. She makes a good eggplant parmesan and a nice cranberry mold but she cooks the living daylights out of a chicken or turkey. Can you say sawdust? The funny part is she knows she is a terrible cook and doesn't mind the fun we poke at her. She is 90 lbs. soaking wet and lives on fruit, bread, yogurt/cerael and sweets. She raised 4 kids too!

Woodie, I wonder if I can find a turkey cutter before Thanksgiving....

Annie

And everytime I look at this thread I think "moldy cranberries". LOL

Annie

Make Jello with only 2 cups of water & all of saved pineapple juice.
Set bowl in frig until mixture is thick soupy (approx 30 min) – not set
In Cuisinart chop the cranberries and dump in big bowl
In Cuisinart chop up apples dump in bowl
Chop grapes with knife – quartered or if small in half put in bowl
Put in drained pineapple
Taste and add sugar – max ½ cup
Fold in jello
Put in the bowl you are serving in
Bananas halved or quarter day of serving so they don’t turn brown
Add Walnuts day of so that don’t get mushy

3- 3 ounce packages cherry-flavored gelatin
1 C sugar
2 C boiling water
1 - 15 & 1/4 oz can crushed pineapple, undrained
2 TBLS lemon Juice
2 Cups fresh cranberries or jellied cranberries (I use jellied)
1 Cup mandarin oranges, partially ground
2 Cups finely chopped celery
1 Cup walnuts or pecans ,chopped
Lettuce leaves
Sugar frosted cranberries
Orange Twists (I have never troubled w/ last 3 ingre.)

Dissolve gelatin and sugar in boiling water.
Drain pineapple, reserving juice; set pineapple aside.
Add sufficient water to reserved pineapple juice to measure 1 cup.
Stir in lemon juice.
Stir juice mixtures into gelatin mixture;
Chill until consistency of unbeaten egg white.
Add cranberries, oranges, celery, and nuts of choice to gelatin mixture; mix well.
Pour into lightly oiled/or Pam sprayed 10 -cup mold, or 13 x 9 dish.
Chill until set.
Unmold on bed of lettuce leaves.
Garnish w/ frosted cranberries and orange twists. Yields 15 to 18 servings

Make this every Thanksgiving and Christmas. It came from Southern Living magazine.

We love jello salads though and I always make one for Thanksgiving, they are very refreshing. Haven't decided on one for this year yet, the last few years I've made one called 7-up salad, it's yummy.

Nancy

Snappy Fruit Mold
(Jello Cookbook)

Makes: 4 cups

2 pkgs (3 oz each) Jell-o, any red flavor
(I like Raspberry)
1/4 tsp salt
1 1/2 cups boiling water
16 oz. canned, jellied cranberry sauce (Ocean Spray)
2 Tblsp. grated orange rind
2 medium tart apples, finely chopped (about 2 cups)
2/3 cup chopped nuts (I used walnuts)

Dissolve Jell-o and salt in boiling water. Stir cranberry sauce with a fork until smooth. Add to Jell-o, along with the orange rind, blending well. Chill until thickened (not firm). Add apples and nuts. Pour into a 1 qt. mold. Chill until firm (overnight) .
--------------------------------------

I would suggest that you double it for a group. Also, the original recipe was 1/2 this --- I’ve already doubled it!

Cranberry Conserve

1 lb. cranberries (fresh or frozen
1 cup cold water
1/2 cup seedless raisins
1 orange (peeled & cut up)
2 cups sugar
1/2 cup walnuts

Put cranberries & cold water in pot; cook until cranberries begin to pop. Add remaining ingredients to cranberry mixture in pot. Place on fire and cook until jelly stage is reached (220 degrees F). Remove from fire and add walnuts.

Note: To be honest, I'm not sure how well this would fair in a mold. However, as this is my grandmother's recipe & I never watched her make it, I was at a disadvantage. Overcooking it will definitely make it thicker, so it may do well then in a mold. No guarantees, but it is delicious!

Also, if you're a southwestern-flavor enthusiast, this is good with very finely chopped jalapenos and/or chopped cilantro. I love it with just a little jalapeno (definitly remove seeds & membranes) and the cilantro!

Cranberry Jello Mold

1 lg box cherry jello
1 cup boiling water
1 can cranberry sauce (jellied or whole berry, your preference)
1 pint sour cream

Mix jello and boiling water, stirring till jello is dissolved. Cool.
Using wire whip, blend in cranberry sauce and sour cream.
Pour into mold and chill.

Cranberry Nut Jello Salad

1 small box lemon jello
1 lg box strawberry jello
1 can whole-berry cranberry sauce
1/2 cup chopped walnuts (don't chop too large or too small)
1/2 cup sliced celery
1-2 chopped apples (depends on apple size)

Mix both boxes of jello together per box directions. Using wire whisk, mix in the cranberry sauce. Chill in refrigerator till partially set, then add remaining ingredients. (I wait to add the nuts, celery & apple, otherwise, they tend to all float to the top.)

Note: This is my other grandmother's recipe, and cranberry flavored jello wasn't available then, so she mixed the lemon with the strawberry. Yumm! Great substitute!

Hope these help! Leslie

John Clancy's Christmas Cookbook 1982
4 cups of Cranberries
2 Cup Sugar
2 cups water
1 Tablespoon grated orange rind
splash of Grand Marnier

Optional: 1 Cup English walnuts, well broken
. Combined sugar and water in a sauce pan and stir over low heat until
sugar dissolves. Add cranberries and cook until the skins start to
pop. Remove from heat and add grated orange zest and Grand Marnier.
Add nuts if using.

That was the last time it appeared on my table. Instead, after trying various home-made recipes, I settled on:

Gerri's Cranberry Conserve

In a large heavy saucepan combine 1 pound raw cranberries and 1 1/2 cups water. Bring to a boil over moderately high heat and simmer the mixture 5-8 minutes or until the berries have popped and are tender. Stir in 3 cuups sugqar, 1 cup crushed pinapple, 1/2 cup sulttanas and 1 seedless orange, pith removed, and chopped fine, and simmer the mixturte, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts (I substitute pecans) and pour the conserve into sterilized canning jars. Adjust the lids and process in a boiling water bath 10 minutes.

Doubling the recipe makes about 7 pints, which I at least do because it's one of the holiday food gifts I make.

The recipe originally came out of Gourmet, many years ago, but I have no idea who Gerri is.

CHOP THE CRANBERRIES IN A FOOD PROCESSOR
BEGIN TO MAKE THE RASPBERRY JELLO ACC. TO INSTRUCTIONS ON THE BOX
ADD THE JELLO TO THE BOILING WATER
MAKE SURE IT DISSOLVES COMPLETELY
ADD THE SUGAR AND MIX WELL MAKING SURE THAT IT TOO DISSOLVES WELL.
INSTEAD OF ANYMORE WATER ADD THE CAN OF OJ AND MIX WELL.
ADD CRANBERRIES AND REFRIGERATE.

SPICED CRANBERRY RELISH MOLD

2 (3-oz each) raspberry jello
1 cup boiling water
2 cans (1 pound each) whole berry cranberry sauce
1/2 cup FRESH lemon juice
1/4 cup bottled horseradish
1/8 tsp. salt.

Dissolve jello in boiling water. Add cranberry sauce and break it up with a wodden spoon. Stir until thoroughly combined. Stir in lemon juice, horseradish and salt. Pour into a 4-cup mold and chill until firm.

When ready to serve, unmold on to serving dish. Garnish with chicory and cranberries coated with egg white and sugar.

* The original recipe called for bottled red horseradish which I cannot always find. I usually just use white prepared horseradish.

chery2

For the non-cooks amongst this group, my simple recipe for Cranberry Relish, concocted in the early '80's - was to take a bag of cranberries and cook them until popped.
(Read previous posts here, or in a cookbook, to find out the time duration required.)
Then, instead of adding oranges, orange rind, sugar, nuts and/or Jello, I added a jar of orange marmalade.

The tartness of the cranberries may not be entirely overcome by the marmalade - you can either call this a "recipe product feature" or add some granulated sugar, stirred in well.

I worked in a cafeteria part time when I was in high school in the late 40's, early 50's and this is a recipe much like one they served that I just loved.

jude