|The Imperial and Royal Cook|
|by Frederick Nutt|
Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England.
51 - 60 of 91 for cranberry orange jelly
Blend cranberry sauce, lemon and orange juice and almond ... in blender. Pour over cracked ice in punch bowl. Add ginger ale. Makes 16 (1/2 cup) servings.
Make Jello. use only 2 cups water. Dissolve cranberry sauce in Jello; ... Chill until firm. (For 9x13x2 pan double recipe.) Serve on salad plate on lettuce.
Heat oven to ... well. Beat egg, cranberry-orange sauce, milk and ... wooden pick comes out clean. Cool in pan 10 minutes, then remove and cool on rack.
Let raspberries thaw ... and add the cranberry sauce. Incorporate with a wire whisk. Add raspberries, orange peel and other ... putting into greased mold.
Dissolve Jello in ... peeled and diced orange, pineapple, cranberry sauce and chopped ... until firm. (To serve, cut in squares and tie with cream cheese).
Add water to gelatin and stir until gelatin is dissolved. Add frozen raspberries and stir until melted. Add cranberries and stir until dissolved; add ...
Combine first 3 ... stir until smooth. Add 1 cup cold water; chill until thickened. Add apples and oranges; pour into 6-cup mold. Chill 3 hours. Serves 10.
Dissolve Jello in 1 cup boiling water. Cool. Add remaining ingredients. Mix well. Pour into a bowl or mold. Refrigerate until set.
Blend all ingredients. Use blender. Pour over crushed ice. Add ginger ale. Double recipe to fill punch bowl.
Stir everything. Add lots of walnuts and lots of cinnamon. Refrigerate.
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