CONTEST SALADS: 3 Versions of Molded Cranberry Jello Salads

3 VERSIONS OF MOLDED CRANBERRY JELLO SALADS
Adapted by BumbleBeeBoogie

CRANBERRY RELISH MOLD

2 9-ounce cans (2 cups) crushed pineapple, reserving the juice
3 3-ounce packages gelatin: 1 cherry and 2 cranberry flavored
1 cup granulated white sugar
2 cups hot water
2 tablespoons fresh lemon juice
2 cup ground fresh or frozen cranberries
2 cups celery, finely chopped
2 small oranges (peeled and seeded), chopped or cut into small pieces
zest from the oranges, minced
1 cup raw walnuts, chopped

In a large bowl, completely dissolve the gelatin in the 2 cups of hot water; add the sugar. Drain the pineapple, reserving the syrup. Add enough water to the reserved pineapple juice to make 1 cup; add it to the gelatin mixture along with the lemon juice.

Process the cranberries in a food processor until finely ground. It may required doing in small batches.

Chill until just beginning to partially set. Add the pineapple. cranberries, celery, oranges and zest, and walnuts. Pour into molds or chill in the large bowl. Chill in the refrigerator overnight.

MOLDED CRANBERRY WALDORF SALAD

l pint bottle (2 cups) cranberry juice
l package lemon Jello
1/2 cup frozen cranberries
l/4 teaspoon salt
l cup Golden Delicious apple, peeled, cored and chopped
1/2 cup celery, finely chopped
1/4 cup walnuts, chopped

Bring 1 cup of the cranberry juice to a boil; dissolve the Jello in it. Add the 2nd cup of juice and the salt. Chill till partially set. Process the frozen cranberries in a food processor until finely ground. Stir in the ground cranberries, apple, celery and nuts. Pour into 6 individual molds and chill until set.

HOLIDAY CRANBERRY JELLO MOLD

1 small (3oz) box Jello (choice of cherry cranberry)
1 Golden Delicious apple, peeled, cored and diced fine
1 orange, peeled and cut into small bits
1 small (6-8oz) can pineapple tidbits
1 bag (12oz) fresh cranberries, FROZEN SOLID
1 cup raw walnuts, chopped fine

1 cup diced celery
The cranberries MUST be frozen. Discard any brown or soft fruit and stems.

In a food processor or blender, chop the cranberries by the handful until you have about 1-1/2 cups of finely ground cranberries. This makes a LOT of noise and can usually only be done in small batches. Pick out any whole cranberries remaining and reprocess. Combine chopped fruit and the cranberries and nuts in a bowl or gelatin mold.

Mix the Jello according to directions for fruited or molded jello. Pour gelatin over cranberries-fruit mixture until it fills the mold. Stir to evenly distribute ingredients and chill until set.