Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside. Wash and grind cranberries. Pare and chop apples into small chunks. Stir together the ground cranberries, chopped apples and oranges (or pineapple), nuts and sugar. Add to slightly thickened gelatin mixture; pour into a mold and chill until salad is firm and holds it's shape. Unmold on salad greens.
By Robin from Washington, IA
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Mix cranberries and sugar, and let stand about 20 minutes. Add remaining ingredients and mix. Refrigerate overnight.
By Robin from Washington, IA
Grind cranberries; add chopped marshmallows and sugar. Let stand several hours. Add ground apples, chopped nuts and whipped cream. Mix well and let stand overnight.
By Robin from Washington, IA
Grind cranberries. Cut marshmallows into 5 or 6 pieces. Add pineapple and let stand overnight in refrigerator. Next day whip cream and add to first mixture. Chill.
By Robin from Washington, IA
Boil sugar and water for 5 minutes. Add cranberries and cook until they burst. Remove from heat and add gelatin, stirring until dissolved. Add pineapple and nuts. Turn into 2 quart mold. Chill until firm.
By Robin from Washington, IA
Sprinkle the 2 cups sugar over the ground cranberries and apples and let stand one hour. Dissolve lemon gelatin and the orange gelatin in 2 cups boiling water and add the cranberry mixture.
Cook sugar and 1 cup water to make thin syrup. Add gelatin mixture, stirring till dissolved.
Combine gelatin, sugar and 3/4 cup cranberry juice in large saucepan. Cook over low heat until gelatin dissolves, stirring constantly. Stir in lemon juice and remaining 1 cup cranberry juice.
Combine ground cranberries and sugar; let stand in refrigerator overnight. Next morning, add nuts, marshmallows and pineapple. Set aside.
Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping.