37 of 60 total recipes <<First   <Previous   Next>   Last>>	See all Recipes for: Fresh/Frozen Cranberries Beverages Breads & Muffins Breakfast Dishes Cakes & Pies Desserts Main Dishes Relishes, Sauces & Condiments Salads
CRANBERRY VELVET SALAD 1 6-ounce package cranberry Jello 1¼ cups hot water 1 cup cold water 2 cups sour cream 2 15-ounce cans jellied cranberry sauce (see recipe below) l cup chopped walnuts Dissolve Jello in hot water. Add cold water. Chill until thick. Blend the sour cream and cranberry sauce together with a beater. Add to Jello mixture and then add the chopped nuts. Pour into mold. Cooks note: Good holiday dish with turkey and chicken. Can be made the night before using. JELLIED SAUCE: 8 cups (32 oz. by weight) CAPE BLANCO CRANBERRIES 4 cups water 4 cups sugar Boil washed, stemmed cranberries with water until the skins burst. Push berries and juice through a food mill or strainer. Add sugar to the resulting puree, return to heat, and boil almost to the jelly stage. (220 F. and a full rolling boil in all its glory: the jelly is done.) Pour hot into sterilized straight-sided jars (so it will slip out easily); seal with sterilized lids as for any jelly. (About 4 pints.) 37 of 60 total recipes <<First   <Previous   Next>   Last>>