Cranberry Salad Recipe by Paula Deen

By dcarriger56

Ingredients

• 1/2 cup sugar
• 6 oz dried cranberries, rinsed
• 1 cup broken pecans
• 1 (3 oz) package black cherry gelatin
• 1 (4 oz) can crushed pineapple
• sour cream, or whipped cream, for garnish
• fresh parsley, for garnish

Details

Servings 1
Preparation time 15mins
Cooking time 20mins
Adapted from pauladeen.com

Preparation

Step 1

Preparation

Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water. Dissolve softened gelatin in hot water-juice mixture. Let cool until it starts to set; don't let the gelatin harden.

Put cranberries through a grinder. Add ground berries, pineapple, nuts and sugar to cooled gelatin mixture. Mix well. Pour into a bowl or mold.

Refrigerate until completely set. Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, garnish with parsley and a dollop of sour cream or whipped cream.