1 - 10 of 68 for cranberry relish orange nuts
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Combine all ingredients and blend coarsely in a food processor. May be refrigerated in a tightly closed glass jar for up to 1 month. Makes 6 cups.
Add boiling water ... slightly thickened, and fold in thawed cranberry relish, celery, and nuts. Put in oiled mold or 8 x 8 inch square pan and refrigerate.
Dissolve Jello in hot water; cool slightly. Add cranberry relish; refrigerate. After slightly thickened add celery and nuts. Refrigerate until set.
Mix Jello with 1 cup hot water. Cool and add cranberries and pineapple and nuts. Refrigerate until well chilled.
Preheat oven to ... and half the nuts. Spread 1/2 ... spread half the cranberry sauce. Repeat. Top ... on wire rack, cool completely. Drizzle with glaze.
Wash cranberries and ... Put cranberries and oranges through food processor. ... stand until cool. Add: Refrigerate until set. (This recipe can be doubled.)
Dissolve strawberry Jello in 1 cup boiling water; add cranberry relish, lemon juice, and orange peel. Mix well. ... cream and chopped nuts. Pour over ... 10 to 12 servings.
Dissolve Jello in ... Refrigerate until partially set. Add the cranberry sauce, cranberry-orange relish and the nuts. Return to refrigerator to set firm.
Prepare Jello. Cool slightly. Add cranberry relish (or ground cranberries, orange, and sugar). Add celery and nut meats. Pour into ... serve in individual squares.
Dissolve gelatin, salt, ... boiling water. Add cranberry sauce and orange rind. Chill until ... Chill until firm, about 4 hours. Unmold. Garnish as desired.
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