Crisp Cranberry Gelatin Recipes

CRANBERRY CRISP

Steps:

• Preheat oven to 350°F. Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray. Set aside.
• Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined. Set aside.
• Stir oats, nuts, brown sugar, melted butter, flour (or almond meal), salt and cinnamon together in a separate large bowl until evenly combined. Set aside.
• Portion the cranberry filling evenly into the 8 ramekins (roughly 3/4 cup each), or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.
• Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden. Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.

POMEGRANATE (OR CRANBERRY) GELATIN

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.

EASY 4 INGREDIENT CRANBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Grease an 8x8 inch baking dish.
• Combine the sugar, flour and butter, using a pastry blender.
• Pour cranberry sauce into prepared dish and cover with the flour mixture. Bake 30-40 minutes.
• Cut into 9 pieces and serve warm or cold.

CRANBERRY WOBBLER

Steps:

• Combine cranberries and sugar and set aside.
• Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves.
• Chill until thickened.
• Fold in cranberries, orange and nuts.
• Spoon into 6-cup mold. Chill until firm.
• Unmold. Garnish with crisp salad greens, if desired.

SO-SIMPLE CRANBERRY GELATIN SALAD

Steps:

• Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
• To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.