|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
Results 1 - 10 of 135 for cranberry-raspberry orange sauce
Drain pineapple. Measure ... begins to set. Stir in pineapple, cranberry sauce, mandarin oranges, nuts and orange juice. Fold in whipped cream. 8-10 servings.
Dissolve jello and ... crushed pineapple and orange juice. Stir in ... with topping. Sprinkle with additional nuts. Mix with electric mixer until smooth.
In a bowl ... frozen raspberries and orange juice; mix until ... fold in cranberry sauce, celery, walnuts ... unmold on lettuce leaves when ready to serve.
Dissolve Jello, add cranberry. Refrigerate until partially set. Add sour cream, mandarin oranges and nuts.
In saucepan, combine 1 1/4 cups of the orange juice, cranberry sauce, and gelatin. ... Chill 4 to 6 hours or until set. Unmold and serve. 8 to 10 servings.
Dissolve Jello in ... Stir in cranberry sauce, stirring to ... except Cool Whip which is folded in at end. Chill. Lovely addition to any buffet or dinner.
In saucepan, combine 1 1/4 cups of the orange juice, cranberry sauce, and gelatin. ... whipped cream and cranberries, if desired. Makes 8 to 10 servings.
Add water to gelatin and stir until gelatin is dissolved. Add frozen raspberries and stir until melted. Add cranberries and stir until dissolved; add ...
Dissolve gelatin in ... Stir in cranberry sauce, undrained pineapple, ... mold. Chill until firm. At serving time, fill center of mold with fruit sections.
Melt Jello in ... Add pineapple. Strain oranges, set fruit ... but not set. Fold in orange segments and turn into glass bowl. Chill until set. Serves 12.
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