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Results 1 - 10 of 41 for canned cranberry relish
Put cranberries and pineapple through food processor. Quarter whole lemon, remove seeds, and put through food processor. Blend all with ...
Begin with hard boiling 4 ... until neck meat can be easily removed from neck ... heat to a simmer; cook until tender but not mushy. - Stewart
Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. In a bowl combine: ...
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 ...
Mix all together. Serve. How easy can it get. Enjoy!!
1. Dissolve Jello in boiling ... celery, chopped nuts, cranberry-orange sauce, lemon juice and ... refrigerate. Better if made 1 or 2 days ahead.
In a large bowl, mash cranberry sauce lightly. Drain pineapple; add ... oranges; add to sauce. Add walnuts. Mix all ingredients through. Chill.
Peel oranges and remove all the pits you can. Cut oranges into little ... until dissolved, add cranberry sauce to gelatin. Add oranges to gelatin mixture. This relish is very good with turkey.
Mix together and refrigerate. Instead of the regular cranberry sauce, serve this with your turkey meal. It's so easy and different.
Dissolve all gelatin in 3 ... celery and nuts. (Canned cranberries need not be put in grinder.) Put all in dish until firm. Serves 10 to 12 people.
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