Cranberry Bananaberry Jello Recipes

Steps:

• Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
• Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
• Pour into decorative mold and refrigerate.

Steps:

• Boil water and jello.
• Blend applesauce and cranberry and add to jello.

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

Steps:

• In a glass mixing bowl mix together smashed bananas and jellied cranberry.
• Add strawberry jello and boiling water. Mix well.
• Refrigerate until set.

Steps:

• Bring water to a boil.
• Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly.
• Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad).
• Chop celery finely in Food Processor, remove to a small dish and set aside.
• Peel rind close to the zest.
• Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!).
• Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish.
• When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish.
• Or you can transfer into a mold.
• Refrigerate until firm (several hours).

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.

Steps:

• Pour hot water over Jello, and stir until dissolved.
• Add ginger ale.
• Stir in all remaining ingredients.
• Chill until it starts to jell, and stir to combine; repeat several times until thoroughly set.
• Serve as a salad on a crisp lettuce leaf or as a dessert, with whipped topping or drained low-fat vanilla yogurt.

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:

• In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight., In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or 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:

• Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
• Pat on bottom and up sides of a 9 or 10 inch springform pan.
• Bake at 350 degrees F for 10 minutes or until golden brown.
• Cool.
• Combine cranberry sauce and cornstarch in saucepan.
• Cook, stirring, until sauce boils and thickens.
• Remove 1/2 cup for topping; set aside.
• Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt.
• Puree bananas (1 cup); blend into mixture.
• Spoon 2 cups cheese mixture into crust.
• Spoon cranberry filling over.
• Cover with remaining cheese mixture.
• Bake for 45 minutes.
• Remove from oven.
• Combine sour cream and 2 Tbsp. sugar and spread over top.
• Spoon reserved 1/2 cup cranberry topping in center to form a circle.
• Gently swirl cranberry and sour cream.
• Return to oven 10 minutes or more until glaze is firm.
• Cool.

Steps:

• Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

Steps:

• Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
• Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

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:

• 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.