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Results 51 - 60 of 204 for fresh cranberry relish
Quarter, remove seeds and leave ... storage. As well as relish this basic recipe may be used in parfaits molds, sauces, muffins, cookies, etc.
Dissolve all gelatin in 3 cups boiling water and sugar. Add lemon juice and the pineapple. Chill until partially set. Put cranberries and ...
1. Dissolve Jello in boiling ... celery, chopped nuts, cranberry-orange sauce, lemon juice and ... refrigerate. Better if made 1 or 2 days ahead.
54. CRANBERRY RELISH
Drain pineapple juice and add ... This will keep several weeks. The relish may be poured into sterile jars and sealed for a longer period of time.
55. CRANBERRY RELISH
Drain pineapple, saving juice and ... until blended. Stir in 1/4 cup mayonnaise, then chill. Spoon over individual servings of relish when served.
Put cranberries, apples, orange and ... 1 1/2 quarts relish, may be stored in refrigerator 2 to 3 weeks. Sufficient to fill 2 to 3 (1/2 pint) jars.
Put cranberries through a meat grinder. Pare orange; remove seeds. Trim off any white membrane. Put orange rind and pulp through meat ...
Place cranberries, Splenda, water and orange juice in medium saucepan. Bring to a boil. Boil 3-4 minutes or until cranberries start to ...
59. CRANBERRY RELISH
Combine all ingredients in a ... to a boil. Reduce heat to medium-high and cook 5 minutes or until cranberry skins pop; cool. Serve with meats.
Cook cranberries with sugar and orange juice. Bring to a boil; reduce heat. Simmer, covered, until skins burst 8 to 10 minutes. Remove from ...
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