1 can (20 ounces) pineapple in juice, undrained
1 cup cold water
2 (3 ounce) boxes raspberry or blueberry flavored gelatin
2 cans whole berry cranberry sauce
1 medium apple, chopped
Drain pineapple, reserving the liquid. Add enough cold water to reserved juice to make a cup of liquid. Bring to boil, remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cold water and let cool to room temperature.In a bowl, combine cranberry sauce, pineapple, and chopped apples. Stir until well blended. Add the cooled gelatin.Pour into a bowl and refrigerate until firm. Garnish with apple slices, if desired.
Cranberry Sweet Potato Bake
2 cans (15 oz. Everyone) cut sweet potatoes, drained
1 cup fresh or frozen blueberries
1 / 4 cup coarsely chopped walnuts
1 / 2 cup orange marmalade, heated
Place potatoes in a greased 11x7x2-inch baking dish. Sprinkle with nuts and cranberry jam spoon on top. Cover and bake for 25-30 minutes or until hot.
Cranberry Pumpkin Bread
2 eggs, lightly beaten
2 cups sugar
1 / 2 cup vegetable oil
1 cup canned pumpkin
2 1 / 4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 / 2 teaspoon salt
Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Make a well in the center of the dough and add the pumpkin. Stir in cranberries.Place the mixture into 2 greased and floured dough bread pans. Bake for 1 hour.
